(New) Chocolate Brownie
Delicious moist, chocolatey, and scrumptious gluten-free brownies packed full of chocolate chips.
15
170°C/fan 150°C/gas mark 3
1 hour + Cooling
“If you are gluten free I am sure you already know this, but double check that the baking powder is gluten free – most are but its always better to be safe! I use the Dr.Oken ”
Ingredients
200 g unsalted butter
150 g dark chocolate 70%+ cocoa
275 g light brown sugar
4 eggs
100 g gluten free plain flour
50g cocoa powder
100g dark chocolate chips
100g milk chocolate chips
100g white chocolate chips
Method
Preheat the oven to 180ºC/160ºC fan, and line a 9" square tin with baking parchment.
Melt the unsalted butter and chopped dark chocolate together in a bowl over a pan of simmering water, stirring occasionally (or in the microwave in short bursts), until it is silky smooth. Leave to cool to room temp!
Using an electric whisk/stand mixer, whisk together the eggs & sugar for a few minutes until the mixture is very mousse like, and is double the original volume of the amount of eggs + sugar!
When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
Once completely combined, sift the cocoa powder and gluten free flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely. These brownies will last for 3 days in an airtight container, or you can freeze them for up to 3 months!
