This recipe creates a rich, indulgent chocolate brownie 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’ 10 brownies
175g dark chocolate – 70% cocoa solids (very important!)
110g salted butter/vegan (dairy free) butter
50g GF self raising flour
110g light muscovado sugar
2 medium/large eggs
1 teaspoon Madagascan vanilla extract
- Preheat the oven to 170c/Gas Mark 3 and line a baking tray with butter and baking paper, preferably 28cm x 18cm or similar.
- Break up the dark chocolate in to small pieces and melt in a saucepan with the salted butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a dark, glossy 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 and vanilla extract. Beat the mixture until smooth, but don’t be surprised if the mixture is a little grainy from the sugar.
- Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
- Gently fold in the flour until evenly mixed through and you can’t see the flour anymore. It should be quite a gloopy mixture; smooth but very thick.
- Pour the mixture into the baking tray and place in the centre of the preheated oven for 25 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 half an hour it should be cool enough to cut in to portions using a knife.
- Serve with ice cream (brownies still warm) for the best experience!
Rachel, The Invisible Hypothyroidism
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