Gluten Free Brownies
These gooey, chewy gluten free brownies are so good that you will love them whether you have a gluten allergy or not. You can substitute half of the white chocolate for roughly chopped pecans. You can substitute ordinary flour for the gluten free flour if there is no gluten allergy.
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Gluten Free Brownies
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Ingredients200 g (7 oz) plain chocolate, cut into chunks
MethodPre-heat the oven to 190°C/375°F/Gas 5. Put the chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted. Alternatively, put the chocolate and butter into a suitable bowl, microwave for 1 minute, stir then microwave in 10-second blasts until melted. Allow to cool slightly. 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. Fold in the white-chocolate chunks. Line a 28 cm x 20 cm (14 in x 8 in) cake tin with baking parchment, with the parchment coming up 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. Remove from the oven and allow to cool thoroughly in the tin. Don’t worry, it will sink and crack a little. |
Remove from the tin and cut into squares before serving. You can dust with icing sugar if you wish.
Information
Preparation time: 10 minutes
Cooking time: 22 minutes
Makes 12 squares
wrote on 8 Apr, 2012.
These brownies are amazing, I first made them for Mother's Day and used Green & Blacks chocolate (milk instead of dark as I didn't want them too rich) as well as Green & Blacks cocoa powder. They came out really well, second time around I used Lindt white chocolate which I don't think worked as the chunks sunk to the bottom and the middle was still far too gooey. This time I'm making them without the white chocolate and placing huge dollops of smooth peanut butter in as an alternative to a birthday cake for my husband. They smell good so I'm hoping they're good!
wrote on 15 Feb, 2009.
This is a winning recipe to take to bbqs and kids love it. I use normal flour as we do not have any allergies to gluten but it tastes just as great.