I sister loves chocolate brownies. She loves them. She especially loves rich, gooey-in-the-middle brownies, which these ones definitely are. I made up a batch of these gluten free chocolate brownies for us to share and they turned out beautifully.
I’ve found that gluten free baking actually tends to work quite well – The flour-replacements like ground almonds, desiccated coconut and polenta make cakes and brownies really moist, and add their own sweetness and flavour to bakes, without being obtrusive. The use of cornflour here makes these brownies melt-in-the-mouth soft, with just a little crunch.
The key to this dish is to keep the mixture moving so that it doesn’t stick or form lumps: constantly stir the brownie mixture right from the start, until it is in the baking tray and about to go into the oven. To give these brownies a really rich chocolatey flavour, you need to use high quality dark chocolate (at least 70% cocoa solids is best), anything less than this will come out far too sickly sweet to be pleasant.
Making Gluten Free Chocolate Brownies another day? Pin it so you don’t forget!
The Gluten Free Chocolate Brownies recipe:
- 150g Unsalted Butter
- 450g Dark chocolate
- 200g Dark brown sugar
- 4 Eggs
- 1.5 tsp. Vanilla extract
- 2 tblspn. Cocoa Powder
- 6 tblspn. Cornflour
- 1 tsp. Gluten-free Baking Powder
- Few grinds of sea salt
- Preheat the oven to 200°C, then line a 9x12 in square baking tin, and set to one side.
- Break up the chocolate, or chop into large chunks.
- Melt the butter in a medium-large saucepan, over a very low heat – keep stirring gently, as you don’t want to burn the butter. It should have melted totally after about 5 minutes.
- Add the sugar to the melted butter and continue to mix for a few minutes, in a gentle stirring and folding motion, until the sugar has dissolved completely.
- Add the chocolate pieces in and keep up the stirring. The chocolate should melt within a few minutes, and the mixture will be thick and velvety – it always smells delicious at this point!
- Once you have a gorgeous smooth chocolate mixture, remove from the heat, sift in the cocoa powder and cornflour, and fold them into the mixture to form a thick, but still liquid, consistency.
- Add the vanilla extract, then crack in the eggs, one at a time, whisking by hand for around 30 seconds after each one.
- The mixture should now be really thick, but still well-greased (not sticky). Pour it into your lined baking tin and grind some sea salt directly over the mixture, before placing in the middle shelf of your oven and baking for 20-25 minutes – it will sizzle a little as it comes out!
- Allow the brownies to cool completely in the tin, before turning out and cutting into 24 pieces – these brownies are quite rich, so they only want to be bite-sized.