Gluten Free Brownies

Gluten-free flour makes the squidgiest, fudgiest, most-delicious Brownies EVER. I used one base mixture and then divided it into three and went to town with different flavours. Tahini & peanut swirl, boozy fruit & nut and of course, Mini-Egg.

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All brownies are easier to slice once they’ve been in the fridge for a few hours, or overnight. But gluten-free brownies reaaally do need this as they are extra squishy. I’d also recommend having a mug of freshly-boiled water next to you so you can plunge your knife into after each slice. This just helps to keep each slice as clean as possible. A pretty impossible task when faced with a brownie as decadently fudgey as these…

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I soaked a handful of raisins and cranberries in a good slosh of St Lucian rum and let them sit in the booze for half an hour or so. But, the longer you can leave them to soak, the better! (Any leftover booze that doesn’t soak in can be heated up in a pan with some sugar to make a caramel that can be drizzled on top after baking.)

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Another top-tip, when adding weighty little easter eggs, make sure you add half the amount before baking and then the remaining amount after they’ve been baking for 20-25 minutes. Otherwise, they sink to the bottom!

Recipe

Ingredients

  • 175 g gluten-free plain flour 
  • 40g rye flour
  • 80g cocoa powder (sieved)
  • a pinch of sea salt
  • 500 g caster sugar
  • 375 g butter
  • 375g dark chocolate
  • 1tbsp espresso powder (optional)
  • 6 large eggs
For the mini-egg brownies
  • 150 g mini-eggs (some roughly chopped)
For the peanut & tahini swirl brownies
  • 150 g unsalted peanuts
  • 50g choc-chips
  • 2 tbsp tahini

For the boozy fruit & nut

  • a large handful of dried fruit
  • two shots of rum
  • a large handful of almonds (or any nuts of your choice)
  • 50g milk chocolate chunks

 

Method

 
  1. Line your tin! I used a 30cm x 30cm multiway tin so I could make 3 varieties. Divide the tin into 3 if you are making different flavours. You can use folded tin foil to create dividers before lining with greaseproof paper.
  2. Cut butter into cubes and add to a glass bowl, placed over a small saucepan of simmering water. The bowl mustn’t touch the water. Add the chopped dark chocolate and leave to melt. Stir occasionally. Leave to cool.
  3. Preheat your oven to 180c / 160c fan / Gas 4.
  4. Break the 6 eggs into a large bowl and add 500g sugar. Whisk together until creamy and foamy. This can take a long time with a hand-whisk! The mixture will increase in size.
  5. Add the cooled chocolate mixture and gently fold.
  6. Mix the cocoa into the flour and then fold into the egg mixture. Add to the mixture in thirds until the flour is just incorporated. You want to keep as much air in the mixture as possible!
  7. Pour into your prepared tin. If you’re doing plain brownies then now is the time to bake!
  8. If you’re making mini-egg brownies then scatter 1/2 the amount across the top now. (Save the rest to scatter on top 20-25 minutes into the bake.)
  9. For most varieties, you can scatter all ingredients on-top before baking.
  10. For the tahini-swirl, blob teaspoons of the tahini across the surface of the mixture, then swirl through with a skewer or knife. Then scatter your peanuts and choc-chips.
  11. Bake for 30 mins!
 

Notes

I adapted this recipe from BBC Good Food.

Golden mini-eggs & caramel-filled eggs also work really well…

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