Dense and rich almond brownies, or cake. You decide.
When you hear “one-bowl cake” what comes to mind? Something cake mix-ish may be? Something easy, but not necessarily from scratch?
What if I told you I had a recipe for a cake that can become brownies on a whim? That you can mix up in a food processor. That’s cake-mix simple. That has the decadent taste and texture of a dense and rich chocolate cake. Oh, and it can be made gluten free with zero effort.
Here it is:
- A spiced chocolate almond cake that’s dinner-party worthy (sliced into lovely dense, sticky wedges.)
- Or, gooey and wholesome spiced chocolate almond brownies.
Take your pick, it’s the same recipe.
I have to hide these from my kids or they’d be gone in a flash.
The next time you think to yourself, “I don’t have time to bake,” pull out this recipe. Or, if you want to teach your kids to bake, here you go…
Spiced chocolate almond brownie recipe (or cake)
- 1 cup ground almonds
- 1 cup sugar
- 1/2 teaspoon ground ginger or cinnamon
- 3 tablespoons cocoa powder
- 4 tablespoons flour (gluten-free if you like)
- ¼ tsp baking powder
- ¼ tsp salt
- 4 eggs
- 3 tablespoons Crosby’s Fancy Molasses
- 150g quality dark chocolate, chopped (about 1.5 bars) I use 70% chocolate
Preheat the oven to 350 F.
In a medium bowl whisk together dry ingredients. In a small bowl whisk eggs and molasses. Add wet ingredients to dry and mix well. Stir in chocolate. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.
Fire all ingredients into a food processor and whirr until well combined. Add chocolate and whiz just enough to distribute it in the batter. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.
Adapted from the blog Pen and Spoon