Gluten-free Brownie Recipe

Posted by TheDocraftsTeam, 11 Dec, 2015

There's nothing quite like settling down to some weekend baking when it's grey and miserable outside. Brownies are an all-time favourite of ours and we couldn't resist sharing this absolutely scrumptious gluten-free version. This recipe was originally published in docrafts November issue (64) of Creativity Magazine. Recipe by Elizabeth Atia.

Ingredients: 150 grams good quality Fair Trade dark chocolate (at least 70% cocoa solids) 170 grams unsalted butter 3 large free range eggs 150 grams Fair Trade granulated sugar 150 grams Fair Trade dark muscovado sugar 1 vanilla pod, seeds only (or 1.5 tsp vanilla extract) 120 grams gluten free flour 1. Preheat oven to 180˚C/ 160˚C fan/ 350˚F and line an 8" square baking tin with a piece of baking paper. 2. Break the chocolate into pieces and place with the butter into a heatproof bowl suspended over a pan of barely simmering water. Leave to melt, stirring occasionally.

3. Meanwhile, beat the eggs with a whisk until light, frothy and lemon coloured.

4. Gradually beat in the sugars and continue beating for approximately three minutes until the mixture is thick.

5. Add the slightly cooled, melted chocolate and butter mixture to the egg and sugar mixture. Stir in the vanilla seeds or extract. Fold in the gluten-free flour.

6. Spoon the batter into the prepared baking tin and put on the middle shelf of the oven.

7. Bake for 35-40 minutes. Leave in the pan to cool completely before cutting into squares. Store in an airtight container. TIPS - The gluten-free flour can be replaced with ground almonds for a lovely, gooey gluten-free chocolate brownie. - Instead of cutting the brownie into squares why not try using the Little Venice Cake Company cookie cutters?

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