Amazing Chocolate Brownies (Gluten Free)

Amazing (Gluten Free) Chocolate Brownies

Making my own ice cream means I'm often left with loads of egg whites in the freezer and no idea what to do with them. There's only so much meringue one can take.
Then one day it struck me – why not try brownies? I think something from the Great British Bake Off must have settled down in my subconscious and I realised I could whisk them up and use them to make some brownies that were not only gooey and delicious but happily, incidentally, gluten-free too so my other half an eat them too.
The egg gives them a lovely light smoothness which is a great help when baking without gluten.
They're amazingly easy to make and turn out lovely. Enjoy.

Easy and beautiful: gooey gluten-free chocolate brownies

INGREDIENTS

200g butter, cubed

200g dark chocolate (ideally minimum 70% cocoa) broken into small pieces

1tsp vanilla essence

100g ground almond

75g gluten-free plain flour

40g cocoa powder

175g of golden caster sugar (can be a combination of white caster & light muscovado)

Between 4 & 7 egg whites (it's flexible so use what you have)

1 tbsp honey

Pinch of salt

1 heaped tsp instant coffee granules (I did once make it with a tbsp of super-strong liquid coffee when I didn't have any instant. Not ideal but OK)

0.5 tsp xanthan gum (optional)

30g chopped brazil nuts or hazelnuts (optional)

METHOD

Preheat the oven to 170C.

Butter a 10in tin (whatever tin, use what you have) and line with baking paper so there's a bit extra sticking up the sides – it'll help to pull the brownie out.

Place the butter and chocolate into a heatproof glass/ceramic bowl and place over a bowl of boiling water, ensuring the bottom of the bowl isn't in direct contact with the water.

While the butter and chocolate are melting, sift together the sugar, cocoa powder, almond, flour, salt and if you're using it, xanthan gum.

Remove the butter and chocolate from the heat once it's melted, and stir in the vanilla essence and coffee granules. Leave to cool for 20 mins.

Meanwhile whisk the egg whites to form gentle peaks. Combine egg whites to the dry ingredients, and fold together using a wide circular motion rather than furiously mixing together – be as gentle as possible but ensure it's all mixed. It'll be thick, glossy and unctuous and mix in the nuts if using.

Spoon the mixture into the tin, careful not to dislodge the baking paper. Put in oven for at least 30-35 minutes depending on how gooey you'd like it. If you prefer a cakey brownie, leave in for about 40 mins. Check by sticking a toothpick in it and seeing how clean it comes out.

Leave to cool and slice. Enjoy!

What uses do you have for leftover egg whites? Let me know in the comments.