Chocolate Brownies - 12-14 portions
- 225g butter or margarine, at room temperature
- 337g caster sugar
- 65g dark chocolate
- 5 large eggs
- 112g gluten free plain flour
- 45g gluten free cocoa powder
- 1 tsp gluten free baking powder
- 60g gluten free chocolate chips
- for the Topping
- 50g plain chocolate
- 110g milk chocolate
- 40g butter
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Sieve together the gluten free flour, cocoa powder and baking powder 4 times to fully incorporate the baking powder.
Preheat oven to 190°c / 375°f / gas mark 5.
Melt the chocolate on a low heat in a microwave or over a bowl of just boiled water.
Cream together the butter and caster sugar.
Beat in the melted chocolate. Scrape down the bowl.
Beat in the eggs.
Fold in the flour and cocoa powder and chocolate chips or fruit if using.
Spoon into a 30cm x 20cm / 12in x 8in brownie tin and make sure it is level.
Bake for 20 to 30 minutes until a knife inserted comes out nearly clean. Leave to cool.
Melt together the chocolate and butter for the topping and spread over the brownie.
Leave to set then cut into 12-14 pieces.
The brownies will keep in an airtight container for a week or freeze and eat within three months.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and dairy free plain chocolate.
For the brownie topping use 160g dairy free plain chocolate and combine with 40g dairy free margarine.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.
Try using the same quantity of ground hazelnuts in place of gluten free flour and dried fruit or nuts in place of the chocolate chips.
Why not try…
This recipe can also be used to make a 20 cm / 8 inch round chocolate cake.
Divide the mixture between two 20cm round cake tins as the mixture will rise higher and be moister than if cooked in one tin.
Sandwich together with jam and chocolate ganache.