Gluten Free Chocolate Brownies
Added on January 28th, 2011
Found in recipes, recipes, recipes, recipes
Ingredients
1 cup Orgran plain flour (120g) – Orgran plain flour makes a good store cupboard flour for all gluten free baking
1½ cups caster sugar
3 eggs, lightly beaten
150g chopped butter
125g chopped dark chocolate
¼ cup cocoa powder (20g)
1 tsp. vanilla essence
pure icing sugar to dust
Method
Preheat oven to 180°C (355°F)
Grease 20cm (8”) square tin with oil or melted butter.
Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
1. Bring small pan of water to a simmer. Put butter and chocolate in heatproof bowl.
2. Place the bowl over the pan, but do not let the base of the bowl sit in the hot water. Stir occasionally until smooth.
3. Remove from heat and cool slightly.
4. In a large bowl whisk eggs, sugar and vanilla together.
5. Add melted chocolate mixture and whisk together.
6. Stir in the combined sifted flour and cocoa, taking care not to over beat.
7. Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
8. Leave to cool in the tin (brownie will sink back down on cooling).
9. When cool, lift out and cut into squares.
Comments
Dust with icing sugar and serve
Variation:
• For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
• For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
• For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
• To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
• Serve with hot chocolate fudge sauce as a dessert
Tags: gluten free chocolate brownies, orgran plain flour
