This is a version of my old and trusted brownie recipe but with some extra love.
Gluten free brownie:
300g dark chocolate (Valrhona is king)
150 g butter
5 eggs
2,5 dl dark sugar (You won’t go wrong with Muscovado)
2 dl sugar
3 dl almond flour (finely ground almonds)
1,5 dl rice flour (preferably brown)
1 tsp baking powder
2 tbsp homemade vanilla sugar (split a vanilla pod lengthwise, remove the seeds and put all of it into a tight box and fill it with sugar, leave for a week before using)
3 dl walnuts or other nuts coarsely chopped
2 dl white chocolate chips
2 tbsp strong coffee
Melt the chocolate and butter in microwave on low setting, stirring occasionally
Whisk the egg and sugars together until thick and creamy
Carefully add the chocolate to the egg mixture
Finally combine the remaining ingredients and add them to the mix gradually
Pour into a well oiled tray, and bake for about 30-40 minutes at 180C. Be careful not to overcook, as that tends to make it dry and crumbly.