12 - 14 portions
- Gluten free & vegan
- Gluten & dairy free
225g dairy-free margarine
340g light brown muscovado sugar
65g dairy-free dark chocolate
5 teaspoons Orgran No Egg mixed with 10 tablespoons water
115g gluten free plain flour
45g gluten free cocoa powder
1 teaspoon gluten free baking powder
60g gluten free chocolate chips
for the Topping
50g plain chocolate
110g dairy-free ‘milk’ chocolate
40g dairy-free margarine
Weigh the gluten-free plain flour, cocoa powder and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Preheat oven to 190°c / 170°c fan oven / 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 dairy-free margarine and light brown muscovado sugar.
Beat in the melted chocolate. Scrape down the bowl.
Whisk the powdered No Egg with the water until smooth. Beat into the margarine and sugar a little at a time.
Fold in the gluten-free flour, 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 almost clean. Leave to cool.
Melt together the chocolate and dairy-free margarine for the topping and spread over the brownie.
Leave to set then cut into 12-14 pieces.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.