Most excellent brownies (wheat & gluten free)

I love baking. However, as I've discovered I can no longer eat grains, I can't use wheat flour or rye flour etc. If I want to eat what I've baked myself, that is.

This has meant quite a few adjustments in the kitchen and much experimenting with other flours, such as coconut and almond flours. They behave quite differently from the usual grain ones and there have been many sad baking failures during the past year or two. However, I've been pleasantly surprised to find that once you get the hang of how to use these other flours, many baked goods turn out even better than the usual wheat versions!

Make thin slices...

My latest triumph was this recipe for brownies. It uses ground almond flour, which not only gives them a delicious nutty flavour and texture, but it's also easier to get the moist texture that is vital for brownies. This recipe can be used for the usual thicker brownies, but you can also make thin slices less than one cm (about 3/8 in) thick and they'll still have that moistness about them.

...or proper brownies!

Most excellent brownies, wheat and gluten free
(makes 12 brownies or 25-50 thin slices depending on cut size)

• 100 g (3 1/2 oz) dark chocolate (I use 60-70%)
• 150 g (5 1/4 oz) butter
• 4 eggs
• 1/2 dl (about 1/4 cup) raw cane sugar (note: I don't like very sweet stuff, so double or triple if you have more of a sweet tooth than I do)
• 2 1/2 dl (1 cup) almond flour
• 2 tsp vanilla sugar
• 1/2 tsp baking powder
• 1-1.5 dl (about 1/4-5/8 cup) crushed hazelnuts, pecans, walnuts or other nuts of your choice. 
• Optional: you can also add about 1 dl (1/4 cup) of peanut butter (unsalted and unsweetened), raspberries or some other suitable flavour variation you might like

Melt dark chocolate and butter together on a low heat. Let cool a bit.

Whisk eggs and sugar until white and fluffy. Combine with somewhat cooled choco mixture.

Mix together the dry ingredients (add a pinch of salt if you're using unsalted butter), then stir into the batter.

Pour onto a baking tray lined with paper. For brownies, use one about 33x27 cm (13x10 1/2 in). For thin slices, use 40x33 cm (16x13 in).

Bake at 180°C (356°F) for 15-20 min. Be careful not to bake them too long!

Let them cool completely, before cutting into slices and devouring.