My Perfect Chocolate Brownies

Search no more! This is the only brownie recipe you’ll ever need!

If you’ve reached this page from my YouTube channel link …Hello Youtubers!

If you’ve found your way here by other means…Welcome!

Please feel free to check out my brownie video as I talk you through how I make these truly scrumptious, gluten-free, low sugar (kind of) brownies. The video also includes a few tips for making this a low-mess recipe as no one likes cleaning up, right!

(video link coming soon!)

I was gifted this recipe from a dear friend many years ago. I loved those brownies but wanted to make them a little more healthy so the recipe has evolved over time. Now, finally, I think I’ve found my perfect brownie.

Just remember this will soon become your perfect brownie recipe. Stick to the measurements of the three main ingredients (oil, eggs, and almond flour) but play around with the rest to your heart’s content. Maybe even add something else to the mix.

Dream brownies here we you come!

I’ve tried to make it easy for you by letting you know early what you’ll need. So here goes…



200g/7oz almond powder

200ml/7 fl oz sunflower oil

4 eggs

40g/1.5oz soft brown sugar

100g/3.5oz dark cocoa powder

150g/5oz dark chocolate

RECIPE : How to make great brownies!

1. Line the baking tin. Don’t worry if you’ve never lined a tin, here’s how – it’s a piece of …well it’s easy!

2. In a large bowl stir together the sugar, oil, and beaten eggs. They don’t really mix well but there should be an even distribution of the three ingredients.

3. Add the ground almonds and the sifted cocoa powder. Mix well. You shouldn’t be able to see any white almond powder. The mixture will be loose but will thicken slightly as you stir everything together.

4. Add in the broken dark chocolate pieces and/or chocolate beans. Really this part is up to you – add as much or as little of whatever chocolate you like to suit your taste. There’s very little sugar in this recipe so you can afford to be generous with the chocolate. Stir well to ensure even distribution of the chocolate pieces.

5. Pour the mixture into the lined baking tin. You’ll need to help the mixture along with a spoon getting as much of it as you can into the tin.

6. Bake in the middle of the oven for 30 minutes at 150°C (300°F). You may need to alter the cooking time depending on your oven.

7. Remove the baking tin from the oven. Using the slide flaps of baking paper lift the brownie out of the tin. Place on a cooling rack or just a plate is fine. Don’t worry if you see some oil in the tin, that’s completely usual – you can discard that excess oil.

I cut the brownie, whilst it’s still warm, into 24 pieces but the size of each serving is up to you. Making each brownie quite small means I can justify having two!

8. It may feel very tempting to eat these brownies straight from the over whilst they’re still warm, but you may be a little disappointed. The flavour really develops as the brownies cool and in my opinion are better after a few hours (at least) in the fridge. Try to be patient!

I would love to hear from you. How did your brownies turn out?

This is my first step into sharing my favourite, easy recipes. Please let me know your ideas for my next one!

I hope you have fun with this recipe and enjoy eating the brownies even more! Bon appetit! Buen provecho! Cheers!