There are people who like adding nuts into their brownies and others who prefer their brownies plain and smooth. I belong to the first group, and if you too like adding nuts to your brownies – you should try this recipe.
This is a gluten free version for the perfect fudgy, melt-in-your-mouth brownies, with lots of different kinds of nut inside. These honey chocolate brownies are simply SO GOOD!
Photo: Natalie Levin
Gluten Free Honey Chocolate Brownies with Nuts
For the brownies:
- 200 grams dark chocolate (at least 60% cocoa solids)
- 150 grams (3/4 cup) butter
- 200 grams (10 tbsp.) honey
- 50 grams (5 tbsp.) dark brown sugar
- 1/4 tsp. fine salt
- 3 large eggs
- 70 grams (1/2 cup) cornstarch
- 35 grams (1/3 cup) almond meal
- 150 grams assorted nuts (coarsely chopped)
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl place butter and chocolate and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
- Add honey, sugar and salt and whisk until the mixture is uniform.
- Add the eggs one at a time, stirring between additions.
- Add cornstarch and almond meal and mix just until incorporated.
- Add nuts and fold in gently until evenly dispersed in the batter.
- Pour the batter into the pan, and smooth the top.
- Bake for 18-25 minutes or until set at the margins but still slightly soft in the center.
- Cool completely at room temperature and cut into squares of desired size.
- Keep the honey chocolate brownies in a closed container at room temperature up to a week.
- The brownies can be frozen up to a month in a sealed box.
- You can use any type of nuts you prefer and combine different types.
- Instead of honey you can use maple or date syrup. Flavors will vary accordingly.