Lemon Brownies, gluten-free

Lemon Brownies

Makes 12

150 g butter

2 eggs + an extra egg yolk

2 lemons, zest and about 50 ml of juice

200 ml sugar

150 ml gluten-free flour mix (I used Semper Finmix)

2 tsp vanilla sugar

Pinch of salt 

100 g white chocolate, coarsely chopped 

powdered sugar

Prepare a 20*20 cm square tin by lining it with baking paper. Heat the oven to 175C 

Melt the butter. 

Whisk the eggs, they don’t need to be airy, just well-blended. 

Add the lemon zest and juice to the butter, along with sugar, vanilla sugar, salt and the gluten-free mix. Add the eggs and stir well. Finally add the chocolate. 

Pour the batter into the prepared tin and bake for about 15 minutes. It should be firm around the edges but can be a little bit wobbly in the middle. 

Let it cool completely before cutting, ideally overnight. Sprinkle with some powdered sugar before serving. 

Husband-Proof Brownies

Deb of Smitten Kitchen calls these her favorite brownies. I call them husband-proof. They're the sort of brownies your non-baking husband can make for you when the baby is whiny and won't go to sleep, while your hyper toddler eats apple after apple, because he refused dinner, and when you haven't had a moment to yourself all day.

These are the brownies my husband made. And he'll make them again, because they were so simple and easy to make that they boosted his confidence. They're made in one (microwave-proof) bowl and one lined pan, so even clean-up is minimal. Yes, they contain a lot of sugar. That's what makes them so good.

Husband-Proof Brownies
85 g dark chocolate, as good as you can afford, finely chopped
115 g unsalted butter
265 g sugar
2 eggs
pinch of coarse sea salt
1 tsp vanilla extract
85 g all-purpose flour

Line an 8 by 8 inch square pan with nonstick foil, parchment paper or whatever you like to use for lining. (I have a great nonstick foil, always works for me!)

Melt chocolate and butter together in a bowl, in the microwave. Start at 45 seconds, stir well and then try another 30 seconds. Stir until smooth.

Stir in the sugar, eggs, salt and vanilla. Finally fold in the flour and bake at 175°C for 25-30 minutes. A cake tester should come out mostly clean. Mine were perfect after 27 minutes.

Let them cool, or not - that's up to you.

Flourless Almond Brownies

If you make the macarons I posted about yesterday, you'll find yourself with some leftover almond praline. Not a huge problem, obviously, but I did - and these brownies are what I made with it. You can totally leave it out if you don't happen to have it, but it adds an extra touch of caramel which I found very welcome. (Just use more ground almonds.)

These are great on their own, but absolutely divine with a dollop of whipped cream. And as a bonus, they're gluten free!

Flourless Almond Brownies

225 g butter
225 g dark chocolate
200 g sugar
1/2 tbsp vanilla extract
3 eggs
150 g ground almonds
50 g almond praline



Melt butter and chocolate, and add sugar and vanilla. Let it cool slightly, then add the egg, almonds and almond praline. Stir until smooth.

Pour in a buttered cake tin and bake at 175°C for 25-30 minutes. Remove from the oven, and cool before taking them out of the pan.

Recipe in Swedish:
Mandelbrownies