I will start this post by apologising because I cannot remember for the life of me where I found this recipe. I spent that day Googling “gluten free brownie recipe” and stupidly didn’t take note of where it actually came from. Now, like I said, I’ve made these brownies multiple times now and I’ve been thinking about putting them on here for a while so the pictures you will see in this post are going to be a mish mash of settings, lightings and basically whichever looked the best! These pictures will not do any justice to the colour of the mixture and the beautiful chocolate-y smell that this batter and the bakes brownie actually give off. You’ll have to make them for yourself to get that treat! 🙂
First you need to grease and line the tin. I am a bit slack with this sort of thing when I’m making cakes but I find it’s an absolute must when you make a brownie or traybake. It’s much easier to get out of the tin and to actually cut your bake as well. This is what it looks like when I do it, nothing special but it helps, especially with the corners which can be tricky.
Once that’s done, get started on the brownie mix by melting the butter and chocolate together. Keep stirring it to stop the chocolate becoming grainy. Posting these pictures, I’ve just realised that the Pure spread I’ve used as an alternative to butter looks a lot like clotted vanilla ice cream! Also, you can see that the consistency you’re looking for its smooth and glossy, similar to a ganache but not as thick. Once melted, set aside to cool slightly.
In a bowl, place the flour and cocoa powder (you don’t need to sift it) and both sugars. Whisk together, trying to take the lumps out. This may take a while because of the muscovado sugar. As you can see there are still some small lumps in mine, and I have to admit that I didn’t try very hard!
Add the eggs and vanilla and whisk again. You could definitely do this step with an electric mixer but I originally made these when mine was broken so I did it by hand and I’ve done it by hand since, because it’s quite satisfying to do it this way.
Add the chocolate/butter mixture to the flour and eggs, again whisking thoroughly. It’s quite hard work at this point but keep going, it’s very rewarding!
Add the chocolate chips at this point if you are using them. I didn’t have any chocolate chips but wanted them so I chopped up some of the leftover chocolate into chunks.
Once everything has been completely mixed and incorporated together, pour into the prepared tin and level the surface to get as even a bake as possible. Pop into the preheated oven.
Check out this chocolate beauty! Honestly the smell is amazing so chocolate lovers will honestly be in heaven with this recipe.
I cannot stress enough the importance of leaving the brownie in the tin overnight (failing this, at least 6 hours will do). I have made countless brownies that have just fallen to pieces when I attempt to get them out of the tin and cut them into squares. The first time I made this particular recipe however, I left the brownies in the paper and tin overnight, just covering it with some tin foil before I went to bed. When I got up in the morning, it was like some sort of magic had occurred. I think leaving it overnight to cool helps the top to become chewy and the inside to be that dense texture we all love.
Look at that dense fudgy inside and crisp topping. Just as a brownie should be!
UPDATE – I’m entering these brownies into Tea Time Treats February challenge which is hosted by Karen from Lavender and Lovage and Janie from Hedge Combers. This month’s challenge is to bake with chocolate as it’s February and the month of love!
Here’s a list of ingredients and method for those that prefer. I have to say this is now my go-to brownie recipe because I just know that I will always get a great result.
- 85g chocolate, chopped
- 125g unsalted butter (I used Pure dairy free spread but feel free to use whichever you prefer)
- 105g gluten free self raising flour
- 60g cocoa powder
- 100g caster sugar
- 160g light muscovado sugar
- 2 eggs
- 1 tsp vanilla extract
- 75g chocolate chips (optional)
- Preheat the oven to 180º then grease and line a brownie pan or traybake tin with greaseproof paper.
- Melt the butter and chocolate together in a bowl over simmering water, stirring occasionally. Set aside to cool slightly.
- Whisk together the flour, both sugars and cocoa powder, taking care to remove lumps.
- Add the eggs and vanilla, continuing to beat with the whisk.
- Add the melted chocolate and butter mixture and whisk again. Also add the chocolate chips at this point, if using.
- Pour into the lined tin, levelling the surface and bake for 25-30 minutes.
- Allow to cool completely before cutting into squares and serving.