If there's anything I can't resist, it's a good chocolate brownie. Not being able to eat gluten, this became a challenge to find - so I thought I'd have a go at doing it myself.. multiple times. 

If you're not so bothered about the aesthetics, but want the tastiest, non-gluten brownie you can find, here is a tried and tested recipe!

INGREDIENTS

200g plain chocolate, cut into chunks
200g butter, cut into 1cm chunks
3 large eggs
175g light muscovado sugar
110g gluten-free plain flour (Doves is my personal favourite)
3 tablespoons cocoa powder
2 teaspoons gluten-free baking powder
A pinch of salt
150g white chocolate, chopped (I have also halved this and used the other half for chopped nuts).

METHOD

1. Pre-heat the oven to 190°C/375°F/Gas 5.

2. Place the plain chocolate and butter in a bowl over a pan of simmering water, and stir until melted. Alternatively, put the chocolate and butter into a suitable bowl and microwave until melted. Allow to cool.

3. Using an electric mixer, whisk the eggs and sugar together until pale and frothy. Stir in the chocolate and then sift and fold in the flour, cocoa, baking powder and a large pinch of salt.

4. Fold in the white chocolate chunks (or nuts).

5. Line a cake tin with baking parchment, with the parchment coming up over the sides of the tin. Pour the mixture into the tin and bake for 20-25 minutes, until a crust has formed but there is some give underneath when pressed. DO NOT OVERBAKE!

6. Remove from the tin and cut into chunks - it will sink and crack a little, don't worry. 

I find eating the brownies the day after baking, once they have cooled and set completely the nicest!

xxx

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