I’ve trawled the interweb for the brownie recipes of the above sensations, as I particularly wanted to try the Muddees which are perfect for coeliac intolerances as they are made from a mix of buckwheat and other gluten free flours, along with Callebaut chocolate, salted butter and chunks of chocolate scattered through the dough. So instead, I’ve made do with an old recipe that has served me well in the past, just don’t hold me to the same heady artisan heights as Young and Moore.
Ingredients for Flourless Brownies:
175g Cooks dark chocolate
190g Unsalted butter (cut into small cubes)
150g Light brown sugar
3 x Eggs (beaten)
20g Cocoa powder (5g to be used for dusting)
1tsp Gluten-free baking powder or a small sachet
150g Ground almonds
1.5tsp Vanilla extract
200g White or dark chocolate (good quality) cut into small chunks
Either serve with a nice dollop of ...
Creamy vanilla ice-cream
To start; turn on your oven and bring up to 170c /Gas Mark 3. Grease your deep 20cm (8 inch) square cake tin and then line with parchment or baking paper. If you need directions or help with techniques, watch this BBC video.
Break the Dark Chocolate into pieces and place in a heatproof bowl, now add the butter and melt over a bain marie (stand the bowl over a pan of gently simmering water). Once melted, remove the bowl from the pan and stir in the sugar. It's good to set aside to cool for approximately 10 minutes.
Once the chocolate/butter mixture is cool, gradually beat in the eggs to make a thick and glossy mixture. Then sift in 15g of the cocoa and all of the baking powder, pour in the ground almonds, vanilla extract and chucks of dark or white chocolate carefully mix together. It's important to remember that once your raising agent (the baking powder) has been added, the chemical reaction to produce gas (usually carbon dioxide), begins, so you want to keep as many of the bubbles in the mixture - so be gentle but work quickly.
Pour all of the mixture into the pre-prepared lined tin, it should automatically start to level itself but you can help by shuggling the tin so that the mixture reaches the edges. Try very hard not to use a spoon to flatten/push into the edges as this pushes out the air bubbles.
Pop into the oven and bake about 40 minutes until risen and lightly crusty on top and the mixture underneath should be slightly soft and gooey. Patrick Moore says that Brownies should have a 'cracked egg-shell' look on the top. Leave to cool for about 10 minutes and then empty the Brownies onto a wire rack using the parchment/baking liner to move them. Do not try to separate the parchment/baking paper from the Brownies until completely cool.
Once cool, cut the brownies into 9 portions and dust the brownies with the remaining cocoa powder and serving with a dollop of vanilla ice-cream, double cream or clotted cream. These are not for the health conscience. And anyway, my sister and I often argue about whether a Brownie is a Brownie without flour. We normally can’t agree but with these she feels there they are so gooey they can't really be marketed as anything else.
**image of Paul.a.Young Salted Caramel