There’s no reason why a gluten free diet should preclude some of the finer things in life. And this rich, sticky, unctuous gluten free chocolate brownie is certainly one of those things. There can be fewer greater pleasures than biting through a brittle crust to reveal endless rivers of squidgy, chocolatey goo.
But make no mistake, we’re not settling for some half baked (‘scuse the pun) gluten free knock off of the wheatier brownie cousin. Serve this up to your gluteny friends with impunity – it is as fine as any gluten filled brownie they will ever taste. It almost seems like cheating to call this ‘gluten free’, after all flour is such a minor ingredient that you could probably swap it for sand or shredded paper without anyone noticing.
Gluten Free Chocolate Brownie
200g dark chocolate (70% cocoa solids) – make sure it’s gluten free
250g unsalted butter
75g cocoa powder
70g gluten free flour (e.g. *Doves Farm or my recipe here)
1 tsp baking powder
360g caster sugar
4 large eggs
- Preheat oven to 180° C/350° F/gas mark 4.
- Melt the butter and chocolate together – this is best done gently using a ‘bain marie’, a bowl placed over a pan of simmering water, or you can try it in the microwave if you’re so inclined.
- Mix the dry ingredients in a separate bowl, then add the butter chocolate mix, stirring well.
- Beat the eggs and add to the mixture – stir until well mixed THEN STOP STIRRING!
- Line a *25cm / 10 inch baking tin (make sure it’s deep) with baking parchment, pour in the chocolate mix, then place in the oven.
- Check after 25 minutes – you want them sticky in the middle, so don’t expect a clean skewer, but the top needs to be relatively firm for it to stay together when you cut it.
- Allow to cool (if you have the patience), then chop into about 16 squares. Serve them as they are or go crazy and dollop some ice cream on them. I served mine with orange mascarpone ice cream, and I make no apologies for it.