The Exploding Bakery Gluten Free Brownies

- Step 1Preheat the oven to 170°C fan / 340°F / gas 5 and line a 22 × 33 × 5cm baking tray.

- Step 2Melt the chocolate and butter together in a bain‑marie, stirring occasionally until smooth, glossy and fully combined.

- Step 3Pour the melted chocolate mixture into a large mixing bowl. Add the sugar and give it a quick mix to help it begin dissolving. Add the eggs and beat until the mixture emulsifies and becomes thick and cohesive.

- Step 4Fold in the ground almonds and salt until just combined, then pour the batter into your lined tray, smoothing it out evenly.

- Step 5Bake for 25–30 minutes. The brownie should be just cooked when you take it out, with a gentle wobble in the middle.

- Step 6Serve warm with ice cream, or allow to cool and pair with plenty of cream. These brownies keep for weeks or even months in an airtight container in the fridge - though they’re best eaten still warm in the centre!