Oops I totally almost forgot to post this recipe for you and it is seriously one of my favourites so I have got it up quick smart for you today!
This gluten free brownie is seriously as good if not better than any other gluten-filled brownie version I have tried before. It is so super easy to make, contains easy ingredients and is simple to make.
The brownie is moist and chocolatey (is that a word?! surely it is now) and when you put it in the fridge it becomes really dense, which I looooooooooove in a brownie but that is personal preference. I also love walnuts in any brownie! (is it even a brownie when there isn’t nuts?!).
Ever since my sister was diagnosed as a coeliac, I have been attempting lots of gluten free recipes and I have found some really awesome versions like this one that I will use all the time. It could be a total mindset thing but I almost don’t feel as bad when I eat like four slices of it either because “it’s gluten free” but it’s totally just as naughty!
Enjoy and get baking! xoxo
Gluten Free Chocolate Brownie
Ingredients:
200g unsalted butter, chopped
200g dark chocolate, broken in to pieces
1 cup of brown sugar
3 eggs, lightly beaten
1 tsp of vanilla extract
3/4 cup of gluten-free plain flour
2 Tbsp of cocoa powder
1/2 cup of walnuts, chopped
Method:
Preheat oven to 190 C. Grease and line a square cake or brownie tin (the smaller the tin, the thicker your brownie) with baking paper.
Heat butter, chocolate and sugar in to a saucepan over low heat. Stir constantly until melted and smooth. Remove from heat and transfer to a heatproof bowl to cool to room temperature.
Add eggs and vanilla to chocolate mixture and combine. Sift flour and cocoa over mixture and add walnuts. Fold together until JUST combined.
Pour brownie mixture in to prepared tin. It might have a few lumps and bumps but these will all even out during cooking.
Bake for 20 minutes or until a skewer comes out with still a few crumbs attached (you don’t want to overcook it!)
Set aside to cool. Once cooled, wrap in gladwrap and place in an airtight container. Leave overnight before serving the next day to get the perfect brownie texture (but seriously, who can ever wait?!). I always eat some warm but it is most delicious the next day and I like mine from the fridge, which makes it more dense!
Get baking people!
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