I found this great chocolate brownie recipe at the Greedy Gourmet and adapted it to a gluten free version. I used Green and Black’s dark chocolate (70%) and I added an extra 10g or so in small chunks so you get crunch from the nuts and gooey loveliness from melted chocolate in every bite.
Chocolate and pistachio brownies :
100g (4 oz) roasted pistachios, shelled and not salted
100g (4 oz) unsalted butter
100g (4 oz) dark chocolate (70%), broken into small chunks + 10g small chunks added to the pistachio nuts.
225g (8 oz) granulated sugar
50g (scant 2 oz) plain gluten free flour
5ml (1 tsp) baking powder
1.25ml (¼ tsp) salt
Line an 18×28cm/7×11-inch tin with baking parchment, allowing the paper to come 2cm/1 inch above the tin. Preheat the oven to 180°C/350°F/gas mark 4.
Meanwhile put the butter and chocolate in a metal/pyrex bowl placed over a pan half-filled with barely simmering water. Allow the chocolate to melt, then beat until smooth. Remove from the heat and stir in all the other ingredients, until thoroughly mixed.
Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle.
Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares.
Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm.
Comfort food indeed and add pouring cream or ice cream for a little more indulgence!