Impressionism: Gluten-Free Dairy-Free Raspberry Ripple Chocolate Brownies

I am not normally one for presentation or the appeasement of visual attraction in the things I bake. Though I appreciate something I make to look the way it's supposed to be, I don't have the finesse, panache, or patience for decoration, and am usually more concerned about the unadorned look and taste. The look of these brownies, however, do instil a sense of pride. I've long been underwhelmed by the idea of brownies; always preferring the amped up chocolate cake over the inbetween ambiguity of fudge and sponge that are most brownies. The saving graces of a brownie is its relative simplicity in execution, universal appeal and extremely ergonomic sharing potential. Never one to live and let a recipe lie unaltered, I decided to find some form of brownies I could lavish my own hunger and joy on, and here it is. This flourless, gluten-free and dairy-free brownie was originally concocted in a previous unrealised idea of rippling peanut butter through a brownie mixture. After discovering my love of curd, I began toying with the idea of weaving swathes of it through the dark chocolate mass with an age-old complement; raspberry, since raspberry is to chocolate as satin is to a courtier. Like some art nouveau fresco, the swirls are what makes this brownie such a pleasure to have, in baking and eating. The contrast draws the eye like a vein of some semi-precious jewel embedded in the dull, murky chocolate depths. The lack of uniformity means every bite yields varying amounts of chocolate and raspberry, giving a characteristic unpredictability compared to the average, homogenous brownie. The burst of sweetness from the semi-set curd amidst the drier, deeper, solid sweetness found amidst the chocolate lightens the flavour while eating, mimicking a thick sauce.

I've made these brownies twice; with and without whisking the egg whites. The choice of egg preparation is entirely up to you. Not whisking the egg whites means the process is supremely easier and straightforward, the swirls of curd are more defined, and you end up with solid, heavy blocks of brownies with a fudgy, smoother texture as shown in the photos. I recommend it to those who don't trust themselves folding and knowing when the egg whites are ready. Whisking the egg whites aerates the mixture, giving a more crumbled consistency and creates more of a crust on the edges. The incorporated air also bubbles in the oven, which makes the swirls of raspberry curd less defined.

You can also use different fats i.e.: butter or coconut oil. Butter is perfectly delicious, adding a richness of flavour and mouth-feel to the brownies, while also giving softer brownies when chilled. Coconut oil is of course a good alternative for full dairy-free brownies (when using it in the curd as well), and any sacrifices in using this instead of butter is negligible in my opinion. Using the oil really does give a sense of excusable indulgence, but will give a harder texture when at room temperature and chilled. It will also add a hint of coconut flavour, so be wary of this incase your palate is against this.

Makes a ~32, depending on your baking tray.

• 225 g ~70 % Dark chocolate, chopped or chips
• 225 g ~50 % Dark chocolate, chopped or chips
• 450 g Butter (or Coconut oil)
• 2 tbsp Vanilla extract
• 400 g Caster sugar
• 6 Eggs, separated (make sure no yolk leaks into the whites)
• 300 g Ground almonds
• Raspberry curd, room temperature

Note: Here, I incorporate whisked egg whites to the brownies as a means to mimic the crumbled texture that flour normally bestows on cakes and sponges. However, if you prefer a more solid, fudgy texture (or are subdued by laziness), simply  forgo Step 4 and 6, and add in whole eggs – yolk and all – in Step 5.

1. Preheat your oven to 170 °C/325 °F/Gas mark 3.


2. Melt all the chocolate and butter/coconut oil in a bain marie as follows; heat a saucepan with water until steaming, then leave on low-medium heat and place a large heatproof mixing bowl on top with the chocolate and butter/coconut oil, stirring as they melt. The bowl should sit on the saucepan snugly but the bottom should not touch the water.


3. When this is fully melted, remove from the bowl and add the vanilla and sugar. Allow to cool until warm.


4. Meanwhile, whisk the egg whites with an electric hand mixer in a large glass or metal bowl until white, foamy, and able to form peaks.


5. Add the ground almonds and egg yolks to the chocolate mixture and mix thoroughly. Then, add a third of the whisked egg whites and mix vigorously until fully incorporated. Doing this when working with whisked egg whites or meringue helps with the folding process.


6. Gently fold in the remaining two-thirds of egg whites into the chocolate mixture, making sure the egg whites are fully incorporated without knocking the air out.


7. Line a deep baking tray (approx. 40 x 25 x 5 cm; 15 x 10 x 2 in) with baking paper and pour in the brownie mix, scraping the bowl clean.


8. With the raspberry curd, pour a line all along the surface of the brownie mixture. You don't need to cover the entire surface, just so that the surface has equally distributed raspberry curd and brownie mixture on top.


9. Next, take a teaspoon, chopstick or any thin utensil, whatever is at hand, and swirl along the surface of the mixture, so that the curd and brownie mixture partially mix but are still distinct and separate from each other, creating a swirling pattern. Don't over-swirl, as the curd and mixture will become fully incorporated and mixed, losing the defined swirls of raspberry.


10. Place in the oven for 30-45 min, or until the top is set but the mixture still has a little wobble when moved. Allow to cool.


11. I find it easier to refrigerate the brownies in the tray before taking them out, as they can be very soft-set and may buckle when lifting out at room temperature.

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The concept of impressionism, from my understanding, is the use of technique that involves an undefined application to express form and body. Less stake is claimed in replicating the absolute objectivity of surroundings, and more emphasis is placed on recreating what we see with our  own perception and interpretation, moulded through our own sensory and mental processes. An often simplified description of impressionist works define them as being indecipherable when viewed up close, and a sense of comprehension is only achieved when a step is taken back and all the individual components and brush strokes meld together to form an overall idea and subject matter.

It is easy to bake these brownies and marvel at the swirls that coalesce on the surface, roiling and tumbling in on themselves as they do. What is it that makes these snaking tendrils that curl along the surface so enticing to the eye? Perhaps a mix of chaos and conformity; the unrestrained splash of unfettered movements that have no subtle message but with which our mind instinctively tries to organise. We try to seek some enigmatic pattern while letting our eyes wander, invoking some primordial need to classify, sequester, divide and unify. Control the uncontrollable, put chaos to order.

Many times in our lives we dissect our thoughts and feelings, we elucidate the meanings behind our actions and the actions of others, we stare into the void of our minds seeking to find patterns, reasons, and solutions to things we cannot control. We take an idea in our mind and suspend it, examining it and trying to find what we want, some kind of understanding. Whether it be a whisper of love, a reason for belief or the inexplicable behaviour of others, we focus in on the specifics; trying to find some catharsis in this cage of investigation we form around this idea, going over the details and events over and over again in minute detail, while all else outside screams and rails at the walls.

Speak a word a thousand times and it loses comprehensible meaning; noise echoing a lost message. Stare at an object up close for an age and it's function and use becomes lost in observations of its physical form. Live a life with repeated motions and all flavour is lost, becoming a dull hum amid the thrum of each day. The same can be said for reflection; wander too long in this quest for happiness, of answers to questions you ask yourself in the deadened silence of sleepless nights, and you will be lost.

Stare too long into the face of your own humanity and the reflection you see will be the face of madness. Sometimes, you have to remember to take a step back and realise it's just a brownie.