Below is a scrumptious looking brownie recipe from Chef van Niekerk at Kilindi.
The Kilindi property is part of the Elewana Collection, and our safari trip will end here with three full days lounging around the beach and/or luxurious grounds, with a side trip option to visit exotic spice markets.
Thought you might enjoy seeing this video tour of the Kilindi property. Nice, huh?!
GLUTEN-FREE CHOCOLATE BROWNIES
Obviously, Chef van Niekerk is used to cooking for a large crowd!
It looks to me like you may want to break this down to one third of the ingredients for a regular brownie amount. If anyone experiments with this, please let us know in the comments below! Thanks! 😉
180 gram unsalted butter
135 gram ground almonds (I would use blanched almond flour)
90 gram cocoa powder
3 teaspoons baking powder
1 teaspoon salt
450 gram unsweetened chocolate, broken into small pieces
660 gram white sugar
3 teaspoons pure vanilla essence
180 ml cream
100 gram plain chocolate, chopped into small chips
400 gram chopped cashew nuts
Place eggs, sugar and vanilla in the mixer and mix with whisk until thick.
Melt the butter and chocolate together and add to the egg mixture.
Add the dry ingredients.
Add the nuts and cream.
Pour onto a large baking sheet and sprinkle some more chopped cashew nuts and some chopped chocolate on top.
Bake for 45 min at 150C or until done.