Looking for something different to bake for a gluten and dairy-free friend? Look no further. These brownies have only, like, 4 ingredients. Okay, 5: almonds, icing sugar, cocoa, eggs, and vanilla.
At first, I was suspicious. And doubtful. Then, I had a few bites and thought, maybe. Let's put them in front of a group of people (of which the vast majority are gluten-gobblers and lactose-lovers) and see what happens. Success. Unless they are really good liars...
Cocoa Almond Brownies (gluten-free)
slightly adapted from Chatelaine
2 1/2 cups icing sugar
2 cups ground almonds
2/3 cup cocoa powder
1/8 tsp salt
2 tsp vanilla
Preheat oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
Combine icing sugar, almonds, cocoa and salt in a large bowl. Stir in eggs and vanilla.
The batter will be very thick. Soldier on. Scrape into prepared pan with a spatula.
Bake at 350 for 40-45 minutes until cake tester inserted in the centre comes out clean.
Cool completely on a wire rack before cutting into squares.
I recommend waiting until they are fully cooled before trying a bite - and although the appearance is a little different (you can clearly see the almond bits), these are really fudgy and tasty.