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The Best Ever Gluten Free Brownies


Now I think we can all agree that gluten free brownies are often given a bad rep and it's easy to see why. Brownies naturally don't have lots of flour in them so it make them the ideal candidates for a gluten free dessert. This has meant that they have become the go to gluten free pudding for most restaurants. Sadly for a lot of us, the quality of brownies can vary greatly and can sometimes be a little dry and uninspiring, leading us to fall out of love for them. Having said that, I still have a lot of love for the humble gluten free brownie, especially when they are homemade and as delicious as these are. So what are you waiting for, why not trying making your own?

Why not indeed! Hopefully that's what brought you here (unless you accidentally stumbled on this page in which case welcome along and keep reading you won't regret it). Now I know that everyone always says that their brownie recipe is the best ever but this one really is. It has been thoroughly tried and tested on both gluten free and gluten eating people and everyone who has tried it, loves it and no one ever realises it's gluten free. It has a lovely crisp top which gives way to a gooey chocolatey middle stuffed full of milk and white chocolate chunks, oooooh Im actually salivating as I type so let's get on with it before I drool all over the laptop.


What you will need


20 cm square tin

Unsalted Butter

Dark Chocolate - at least 70% cocoa

Gluten Free Plain Flour - I usually used Doves Farm Freee Gluten free plain flour

Cocoa Powder

White Chocolate Chunks - I like to use Dr Oetker for both white and milk chocolate chunks, available from most supermarkets

Milk Chocolate Chunks

Eggs

Golden Caster Sugar

Electric Whisk - You can you a hand whisk but may take you a while and a lot of elbow grease

 

Best Ever Gluten Free Chocolate Brownies

Makes approx 16 squares depending on size



Ingredients


185g/6 1/2oz unsalted butter

185g/6 1/2oz dark chocolate

85g/2 1/2oz gluten free plain flour

40g/1 1/2oz cocoa powder

50g/2oz of white chocolate chunks

50g/2oz milk chocolate chunks

3 Eggs

275g/9oz golden caster sugar


Method


  1. Cut the butter into small chunks and place in a bowl. Break the dark chocolate into pieces and place in the bowl with the butter. Pop the bowl into the microwave and heat in 30 second bursts tiring after each burst until the butter and chocolate have fully melted and combined. Place to one side to cool to room temperature.

  2. While you wait for the chocolate to cool, turn your oven on to 180C conventional/160C fan/gas mark 4. Line your tin with baking paper and pop to one side.

  3. Measure out your flour and cocoa in a separate bowl and gently mix till just combined.

  4. Break your eggs in to a separate large bowl and add in your sugar. With an electric whisk, whisk the eggs and and the sugar together until it looks thick and creamy and looks a little like a thick milkshake. This can take anywhere from 3-8 minutes but stick with it. You will know when it is done when you can lift your whisk out and give it a shake and it leaves a trail on the top of the mixture for a few seconds. It should also be pale and have nearly doubled in size.

  5. Pour your cooled chocolate and butter mixture into the egg and sugar mix and then gently fold together using a spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again in the middle in a figure of eight pattern (see below video) until the two mixes are one colour and mottled brown.





6. Add your flour and cocoa mixture and gently fold it in using the same technique as before. It will look dry at first but keep going, folding slowly and it will come together and look all fudgy and gooey.

7. Finally add in your milk chocolate and white chocolate chunks and stir through gently until all combined.

8. Pour the mixture into your lined tin and bake in the oven for 25 minutes. If after it's time it is still wobbly in the middle it's not quite done so pop in back in for another 5 minutes until the top has a nice, shiny papery crust.

9. Leave the brownie in the tin until it is completely cold then remove from the tin, using the baking paper to help you lift it, cut into portions and enjoy. The brownies will keep up to 2 weeks in an airtight container.



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