Ingredients

Makes: 24 brownies

• 5 large eggs

• 390g (131⁄2oz) caster sugar

• 140g (5oz) cocoa powder

• 250g (9oz) coconut oil, melted

• 110g (33⁄4oz) ground almonds

• 2 teaspoons gluten-free baking powder

• 1 teaspoon salt

For the topping (optional):

• 250g (9oz) chopped mixed nuts OR 3 tablespoons crunchy peanut butter OR 250g (9oz) frozen or fresh raspberries

Method

1. Preheat the oven to 160°C fan (350°F), Gas Mark 4. Line a traybake tin, about 30 × 23 × 4cm (12 × 9 × 11⁄2 inches), with nonstick baking paper.

2. Put the eggs and sugar into a large bowl and beat together with an electric hand mixer or in a stand mixer until pale, thick and a ribbon of mixture falling from the whisk or mixer attachment when lifted from the mixture holds it’s shape. This usually takes a good 5–10 minutes using an electric hand mixer.

3. Sift the cocoa into the melted coconut oil, then beat into the egg mixture until combined.

4. Mix the ground almonds, baking powder and salt together, then fold into the egg mixture with a large metal spoon.

5. Pour the batter into the lined tin and bake for 10 minutes. If using a topping, remove the brownie from the oven and sprinkle or spread over your chosen topping before baking for a further 15–20 minutes or until cooked through but with a slight wobble in the middle.

6. Leave to cool completely in the tin, then cut into 16 portions to serve. The brownies will keep in an airtight container for up to 3–4 days or for up to 1 year in the freezer stored at -18°C (-0.4°F).

Credit: ByRuby

Instagram: @byrubyfoods