Grain Free Fudge Brownies

Grain Free Fudge Brownies

Ingredients

• 200g bittersweet or semisweet chocolate, roughly chopped

• 3/4 cup + 2 tbsp unsalted butter

• 1⁄4 tsp salt

• 1 cup granulated sugar

• 1 cup Strp’d Tigernut Flour

• 4 large eggs, separated

• Cocoa powder, for dusting

• 1 1⁄2 tablespoons brandy, optional

Instructions

1. Preheat oven to 180°C. Grease and line an 8-inch/20cm springform pan, wrapping it with foil to prevent leaking.

2. Melt chocolate and butter together. Set aside.

3. Whisk egg yolks and 1⁄2 cup sugar until pale. Stir in melted chocolate, brandy, tigernut flour, and salt.

4. In a separate bowl, whip egg whites and remaining sugar to soft peaks.

5. Fold one-third of egg whites into chocolate mixture, then fold in the rest.

6. Pour batter into the prepared pan and bake for 35-45 minutes until set but slightly wobbly in the center.

7. Cool on a wire rack, then refrigerate for at least 4 hours.

8. Before serving, sift cocoa powder over the cake. Serve chilled or at room temperature.