Gluten Free Brownies

October 1, 2016

This is a lovely recipe which guarantees delicious brownies every time. The key is to use good quality chocolate - I usually use Green & Black's or Barry Callebaut with a minimum of 60% cocoa solids. Ingredients:

 

  • 7oz dark chocolate [see note above]

  • 7oz Lurpak unsalted butter

  • 2 large eggs

  • 1 medium egg

  • 10.5oz caster sugar [I use the golden caster sugar]

  • 1.5tsp vanilla extract

  • 3.5ozs gluten-free plain flour

  • 1 tsp xanthan gum

  • 1.25ozs cocoa powder

 

Brownie baking tin which is lined or coated with cake release

 

Preheat the oven to 140C fan oven or Gas 3

 

Melt the chocolate and Lurpak together in a heatproof bowl. Stir to make sure the ingredients have melted together.

 

Beat the eggs, sugar and vanilla together for about five minutes until it becomes thick, creamy and pale in colour.

 

Gradually add the melted chocolate and Lurpak until the mixture is well combined.

 

Gently fold in the sifted flour, gum and cocoa powder using long, folding motions.

 

Spoon the mixture into the lined baking tin, making sure it is evenly distributed and level.

 

Bake for 30 minutes. You might think they don't look cooked and be tempted to leave them in for longer but don't!

 

Leave the brownies in the tin for one hour.

 

Once cold, cut into squares.

 

They last up to one week when stored in a cake tin.

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