Rich, dark, chewy, fudge-y, moist and utterly decadent – these brownies are made with ground almonds instead of flour and have an entire can of *boiled, caramelized condensed milk swirled into the batter just prior to baking.

The only other thing you might need is some really great vanilla ice cream.

Happy Fourth of July weekend to you all!

Gluten-Free Chocolate Almond Caramel Fudge Brownies

GLUTEN-FREE CHOCOLATE CARAMEL FUDGE BROWNIES

(Makes up to 24 brownies)

Ingredients:

11 oz (300g) of dark chocolate, chopped

9 oz (250g) of unsalted butter at room temp

2 teaspoons of pure vanilla extract

5 large eggs

11 oz (300g) of sugar

7.5 oz (200g) of ground almonds

1 tablespoon of baking powder

The contents of one 14 oz (397g) of condensed milk that’s been *boiled

Action:

*Start at least a few hours or a couple of days before by preparing the caramel. Put the can of condensed milk in a very large pan with a lid, cover completely with water and bring to a boil. Reduce to a simmer and continue to simmer for 2 hrs. Drain and allow the can to cool completely before opening.

The contents will have become a deep golden caramel – delicious over ice cream too!

Line a 12 x 9 inch (30 x 23 cm) cake tin with parchment.

In a bowl set over a pan of barely simmering water, slowly melt the chocolate and butter then set it aside to cool for a few minutes.

Meanwhile, beat the eggs and vanilla with the sugar until pale and foamy.

Pre-heat the oven to 375F (190C).

Using a large metal spoon, carefully fold the melted chocolate and butter into the beaten egg mixture, followed by the ground almonds and baking powder – blend thoroughly with a cutting motion to combine everything.

Pour the batter into the prepared baking pan then spoon the entire contents of the can of caramelized, condensed milk onto the batter and using the point of a knife, swirl it into the cake mixture.

Bake for 40-50 minutes or until the top is set but the inside is still moist when pierced with a skewer.

Cool completely in the pan on a rack before inverting onto a board and cutting into squares.

These moist brownies will keep in an airtight container for up to a week and in the unlikely event you ever have any left, they freeze well.