Guest chef

Phil Vickery

ITV’s This Morning chef for 14 years, author of 13 cookery books and a Michelin Star winner - Phil Vickery also specialises in gluten-free recipes.

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Squidgy chocolate brownies

  • Makes 9-12
  • Prep 20 mins
  • Total time 1 hr, plus cooling
3.4/5 rating (10 votes)
Squidgy chocolate brownies
Squidgy chocolate brownies

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square loose-bottomed tin; line the base with baking paper. Roughly chop 50g of the chocolate; set aside. Melt the remaining chocolate in a bowl over a pan of simmering water and cool slightly.
  • 2Whisk the egg whites until they form soft peaks. Whisk in half the sugar, a tablespoon at a time, until you have a soft meringue. Using an electric hand mixer, beat the yolks with the remaining sugar until pale and doubled in volume.
  • 3Fold half the meringue mixture into the egg yolk mixture, then fold in the melted chocolate and then the rest of the meringue mixture. Finally, fold in the almonds and the chopped chocolate.
  • 4Spoon into the tin, level it and bake in the centre of the oven for 25 minutes. Turn off the oven and leave the brownies in for 15 minutes. Remove and leave to cool in the tin on a cooling rack. Cut into squares and dust with cocoa to serve.
  • Variations

    ■ Sour cherry (top)
    Add 75g dried sour cherries, roughly chopped, with the chocolate chunks.

    ■ Pistachio (middle)
    Add 50g shelled pistachios, roughly chopped, with the chocolate chunks.

     

     

     

    Recipe photograph by Dan Jones

Get ahead

The brownies will keep for 3-4 days in an airtight box in the fridge. To freeze, put the undusted brownies, wrapped in baking paper, in an airtight box.

You will need

  • vegetable oil, for greasing
  • 275g dark chocolate (check it’s gluten free), in pieces
  • 5 medium eggs, separated, at room temperature
  • 175g golden caster sugar
  • 150g ground almonds
  • cocoa, for dusting

+ Nutritional Information