Gluten-free brownies
These brownies are everything you'd hope – dense, fudgy and rich – and are a great option for anyone avoiding gluten
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 250g unsalted butter
- 350g dark chocolate, chopped
- 250g caster sugar
- 4eggs
- 1tsp vanilla bean paste
- 125g gluten-free flour
- 75g cocoa powder
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm square brownie tin with baking paper. Tip the butter and 250g of the chocolate into a small pan, place over a low heat and heat gently until melted and fully combined.Step 2
Add the sugar, eggs and vanilla bean paste to a large bowl and use electric beaters to whisk together until pale and really thick – it should leave a clear trail on itself when drizzled back into the bowl, 6-8 minutes.Step 3
Fold the melted chocolate and butter into the mix, then add the flour, cocoa powder and ½ tsp fine sea salt and fold until evenly incorporated. Scrape into the tin and smooth the top. Scatter with the remaining chopped dark chocolate and bake for 20-25 minutes until baked around the edges, but still with a little wobble in the middle. Cool and then cut into 12 pieces.