This recipe creates a sweet, gooey chocolate brownie with a crisp, cracked top, which is also gluten, nut and (could be) soya and dairy free, but do check the labels of any ingredients you use.
Prep time: 5-10 minutes
Cooking time: 35-40 minutes
Serves: approx’ 12 small brownies
150g plain chocolate (dark is best, 40% cocoa solids minimum)
100g unsalted butter/vegan (dairy free) butter
100g GF plain white flour
1 teaspoon GF baking powder
200g granulated sugar
3 medium eggs
- Preheat the oven to 180c/Fan 160c/ Gas mark 4 and line a baking tray with butter and baking paper, preferably 6 inches by 8 inches or similar.
- Break up the chocolate in to small pieces and melt in a saucepan with the butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a well-combined liquid.
- When fully melted and well mixed, remove from the heat and leave to cool for a few minutes.
- Whilst this is cooling, break the eggs in to a mixing bowl and add the sugar, flour and baking powder. Beat the mixture until smooth (use an electric whisk if you like), but don’t over mix it.
- Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
- Pour the mixture into the baking tray and place in the centre of the preheated oven for 25-30 minutes, or until a knife gently inserted in to the middle comes out clean. It should be firm to the touch. Be careful inserting the knife if it isn’t quite set yet.
- After baking, gently remove from the tin using the baking paper to lift it out the tray, and sit it on a cooling rack. After roughly 20-30 minutes it should be cool enough to cut in to portions using a knife. You may find the top crumbles quite a bit as you cut it. This is where it gets its name!
Rachel, The Invisible Hypothyroidism
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