Decadent Chocolate Brownies

This is the first recipe in my Guest Chef series of recipes. This fantastically decadent recipe comes from Mark, a chef in the United Kingdom, who also happens to have Celiac disease. Now I am not a baker so when Mark offered up some dessert recipes I jumped at the opportunity to feature them. I converted the measurements into U.S. customary units (rounded) but am also including the original metric measurements for my international guests.

I made these brownies last night and they are quite possibly the best I have ever had and well worth the effort of making them from scratch.
If I can do it, so can you.

Here is what you will need:

550g 70% chocolate (19 oz./2 ½ cups) most packaged chocolate also lists grams 565g salted butter (19.8 oz./2 ½ cups) (Iused approx. 4 sticks) 500g unsalted butter (17.6 oz./2 cups) (I used approx. 3 sticks) 800g caster sugar (28.1 oz./3.5 cups) 300g all purpose gluten free flour (10.5 oz./1 ½ cups) I used Hodgson Mills brand multi-purpose 10 eggs 115g ground almonds (4 oz./ ½ cup) 250g small marshmallows (8.8 oz./1 cup) 2 tsp. vanilla essence 1 tsp. salt

Let’s get prepping:

No real prep for this one so let’s get cooking, well baking.

Let’s get cooking:

Melt the chocolate and butter in a double boiler and once melted whisk in the sugar, vanilla, and salt. Beat eggs into the mixture 2 at a time. Fold in the flour. Pour mixture into a greased brownie pan and bake at 160 degrees Celsius/325 degrees Fahrenheit for 12 minutes. I omitted the almonds and marshmallows but the almonds should be mixed in and marshmallows place on top. I found that baking time will vary depending on the size of the pan you use. I used one very large pan so needed to double the cooking time. I also upped the temperature to 350 degrees. The recipe make a lot of batter so using a few smaller pans is probably the way to go. I think these would be perfect in small ramekins of molds for individual treats to impress your guests.