Chocolate Brownie

12 - 14 portions

225g dairy-free margarine
350g caster sugar
65g dairy-free dark chocolate
5 large eggs
115g gluten-free plain flour
45g gluten-free cocoa powder
1 teaspoon gluten-free baking powder
60g gluten- and dairy-free chocolate chips

120g 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.

Weigh the chocolate into a small microwavable bowl and melt on a low heat in a microwave.

Cream together the dairy-free margarine and caster sugar until light and fluffy.

Beat in the melted chocolate. Scrape down the bowl.

Crack the eggs into a measuring jug and whisk together before mixing into the mixture a little at a time.

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.

For the brownie topping – place the chocolate and dairy-free margarine into a saucepan and melt, stirring over a low heat. Run a sharp knife around the edge of the sponge. Place a baking tray over the top of the brownie. Holding the tin and the tray together, tip the brownie out onto the tray and lift off the cake tin.

Spread the chocolate mixture 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.

To make a 20cm round rich chocolate cake.
Divide the mixture between two 20cm / 8inch round cake tins. Cooking in two tins rather than one cooks quicker and ensures a moister cake.
Sandwich together with jam and chocolate ganache.

You can replace the gluten-free flour with ground hazelnuts for a more decadent cake.

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.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.