Back to gluten-free baking. I adapted this recipe from my favourite brownie recipe. However, I was having a scatter-brain episode and I forgot to add in chunks of white and dark chocolate chunks into the batter. I was so happy that these gluten-free brownies tasted as almost good as the non gluten-free ones! It is slightly drier in texture so just be careful not to over bake it.
- 150g of unsalted butter
- 185g of good quality dark chocolate (I usually use Lindt 90% dark)
- 85g of gluten-free flour
- 40g of cocoa powder
- 100g of white and dark chocolate chunks (optional)
- 3 eggs
- 260g of golden caster sugar
- Preheat the oven to 160 degrees (convectional oven)
- Grease a 23cm square cake tin
- Place the butter and dark chocolate in the microwave oven in 30sec bursts until it melts
- While you wait for the chocolate mixture to cool, sieve 85g gluten-free flour and 40g cocoa powder to get rid of any lumps.
- Break three eggs into a large bowl and tip in 260g golden caster sugar
- With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy. This can take up to 10 minutes. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Make sure that the mixture runs off the beaters and leaves a trail on the surface of the mixture in the bowl.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula. Plunge the spatula in a figure of eight motion, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did previously.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Do not overdo the mixing
- Finally, stir in the chocolate chunks until they’re dotted throughout
- Pour the mixture into the cake tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Once done, place it into the oven.
- Bake until the crust becomes shiny and papery with some cracks above or when the skewer comes out clean. Be careful not to over bake the brownie.
- When the brownie is ready, take it out from the oven and leave it to cool for a while before removing it from the cake tin