Who doesn’t love a chocolate brownie? If your answer was ‘me!’ then I’m not sure we can be friends (okay we can but please reassess your answer). My favourite kind of brownie is the one that’s flakey on the outside and gooey in the centre with crunchy chocolate chunks to take you by surprise. I have to say that I think I’ve finally mastered the perfect recipe.
What is even better about these brownies is that they are gluten free! Suffering from an allergy or intolerance does not mean you have to compromise on incredible food. Even if you aren’t gluten free, I genuinely believe these are better than the gluten-filled alternative. By using less flour you get that mouth-wateringly gooey, chocolatey texture.
I may or may not have just dribbled on the keyboard.
200g plain chocolate
170g unsalted butter
4 medium / 3 large eggs
2tsp vanilla extract
125g gluten free flour (I use Dove’s Farm)
150g caster sugar
100g muscovado sugar
A generous helping of white chocolate chunks
Handful of chopped walnuts (optional)
- Line a baking tin (roughly 20cm x 15cm) with greaseproof paper and pre-heat the oven to 180C (fan 160, gas 4).
- Melt the chocolate and butter together in a bowl over a pan of boiling water. Meanwhile, combine the flour, caster sugar and muscovado sugar in a separate bowl.
- Beat the eggs into the dry ingredients and add the vanilla extract.
- Add the melted chocolate mixture and stir in thoroughly. Mix in the white chocolate chunks and chopped walnuts.
- Finally, pour into the lined baking tin, sprinkle with some more chocolate chunks and pop in the oven for 25-35 minutes, depending on how gooey or firm you like them.
For another delicious gluten free treat, check out my cookies recipe.