Ultra choc brownies
200g dark chocolate (at least 70% cocoa solids); 100g coconut oil (raw or odourless); 100g ground almonds; 75g brown or white rice flour; A pinch of salt; 1tsp baking powder; 2 large eggs; 150g soft light brown sugar; 1tsp vanilla extract (optional); 75g walnuts, roughly chopped.
Preheat oven to 180C/Gas 4. Line brownie tin or baking tin, about 24x16cm or 20cm square, with baking parchment.
Break chocolate into small pieces and put into a heatproof bowl with the coconut oil. Set bowl over a pan of just-simmering water and leave to melt slowly, stirring occasionally until smooth; leave to cool until barely warm. You can do it in a heavy-based saucepan over a very low heat - but super carefully, removing from the heat when the chocolate is about half melted and stirring to finish the melting. Either way, the molten mix must not be hot when you add it to the other ingredients later. Sift together ground almonds, rice flour, salt and baking powder; set aside. Whisk eggs and sugar together, with the vanilla if using, until well blended and frothy. It doesn’t have to be a thick mousse: a minute with an electric whisk will do it, or a couple by hand with a rotary or balloon whisk.
Make a well in the centre of the dry ingredients, pour in the egg and sugar mix, followed by the molten chocolate. Starting slowly, mix the whole lot together with wooden spoon or whisk until all combined in an even but thick batter. Stir in walnuts. Scrape mixture into the tin, spread it out with a spatula and bake for 20-25 minutes, or until the top looks firm and a skewer inserted into the centre comes out fairly clean, but with a few moist crumbs sticking to it. Let the brownie cool in the tin completely then cut into squares or slices.