Gluten-free chocolate brownies
Everyone will enjoy these gooey, fudgy gluten-free brownies, and they’re wonderfully easy to make.
Ingredients
- 250g/9oz unsalted butter, chopped into small pieces, plus extra to grease
- 125²µ/4½´Ç³ú dark chocolate, broken into pieces
- 125²µ/4½´Ç³ú milk chocolate (or more dark chocolate), broken into pieces
- 4 free-range eggs
- 280g/10oz caster sugar
- 100g/3½oz gluten-free plain flour
- 50²µ/1¾´Ç³ú cocoa powder
- 60²µ/2¼´Ç³ú white chocolate chips
- 60²µ/2¼´Ç³ú milk chocolate chips
- 60²µ/2¼´Ç³ú dark chocolate chips
Method
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper.
Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature.
In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour.
Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed.
Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin.
Once cooled, slice into 9 pieces and enjoy.
Recipe Tips
For an even more fudgy brownie, pop them in the fridge for a few hours after they’ve cooled.
The brownies keep for up to 5 days somewhere air tight, and you can gently warm in the microwave if they don’t seem quite as fresh. If freezing, they will keep for up to 3 months.