Gluten free chocolate brownies are ubiquitous in cafes professing GF cakes, so many of us coeliacs are actually a little fed up of them. However, with a family that has loved homemade brownies since they were tiny, it is important to me to be able to produce them without the need for wheat flour in my kitchen.
These are made using a recipe that originally started out as a Nigella Lawson one from How to be a Domestic Goddess, but the page has evolved over many years of baking, into this monster! I do love writing in my recipe books…
6.5 oz butter (as always, best quality, unsalted)
6.5oz milk + dark chocolate (Green & Blacks is good, the proportions you mix = up to you)
1 tsp vanilla essence
8 oz sugar
4 oz plain gluten free flour (Doves is good)
half a teaspoon of xanthum gum (go easy as the eggs bind it all well)
6 oz chocolate chips (I use a mix of milk + white)
Heat oven to 180C; line a tin (mine is 25cm x 18cm) with baking parchment.
Melt the butter and chocolate very slowly in a heavy based saucepan over a really low heat, stirring occasionally. Meanwhile beat the eggs, vanilla essence and sugar together in a bowl and set aside. Put the chocolate chips into a bowl ready to throw in, and measure the flour + xanthum gum and lay it all out ready to go.
Once the chocolate mix has melted, be ready to do the next stage pretty quickly. Add the flour and beat well (I use a spoontula from Lakeland for all stages); then quickly add the egg mixture and beat well until it is all combined. Finally pour in the chocolate chips, stir quickly and then pour into the lined tin.
Bake at 180C for about 30 minutes, though you might prefer 25 if you like your brownies really gooey.
Fend off the teenagers until it has cooled even a little bit.