Chocolate Brownies

These chocolate brownies really don't taste gluten-free!  In fact I used to make them with ordinary flour but I think they taste so much better made with gluten-free bread flour.


As you may have guessed by now I am a chocaholic. These brownies were once made by a work colleague. I adapted the recipe to make them gluten free and discovered that actually by using gluten-free bread flour, they were somehow darker, squidgier and even more luscious...richer perhaps...

To slice these brownies, I find it helps putting the brownies (still in the tin) in the fridge for several hours otherwise it gets a little bit sticky!

Gluten-Free Chocolate Brownies

Gently crunchy on the outside, moreishly chewy on the inside. One is never enough...

Ingredients

Makes 20+ pieces

  • 150g butter/margarine
  • 250g caster sugar
  • 120g dark muscovado sugar or a mixture of muscovado and dark soft brown sugar
  • 190g dark chocolate
  • 1½ tbsp golden syrup
  • 3 eggs
  • 1½ tsp vanilla extract
  • 150g gluten-free white bread flour
  • 3 tbsp cocoa powder
  • 3 tsp baking powder

Method

  • In a large saucepan melt the chocolate and butter with the sugars and syrup, stirring well.
  • Once the chocolate is melted, remove from the heat and leave to cool.
  • Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
  • Mix together the eggs and vanilla extract and add to the cooled chocolate mixture.
  • Sieve the flour, cocoa powder and baking powder into a bowl.
  • Pour the flour mix on top of the chocolate mixture.
  • Stir gently until everything is well mixed.
  • Spoon into a greased and lined 24cm square pan and bake for 20 minutes.
  • Reduce the oven temperature to 160°C/140°C fan/325°F/gas mark 3 and cook for a further 20-30 minutes until the edge is slightly crispy and firm to the touch on top, but quite soft still underneath.
  • Leave to cool in the pan. You will find that the brownies rise quite a lot during cooking and sink down when cooling - this is what makes them deliciously squidgy.
  • Once cool, remove from the pan and cut into slices.

This recipe freezes well - either as a whole traybake or ready cut into brownie sized chunks. Simply defrost overnight in the fridge or for a couple of hours at room temperature.