Yummy Chocolate Brownies
Gluten free, Lactose free, Nut free
- 10 ounces good quality dark chocolate, chopped coarsely
- 3/4 cup butter, chopped
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon gluten-free baking powder
- 1/3 cup cocoa powder
- 1 1/2 cups firmly packed brown sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease an 8 inch square slice tin; line with parchment paper, extending paper 2 inches over sides.
Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes.
Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture.
Stir in eggs and vanilla and beat mixture until thick and glossy.
Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer shouldn’t come out clean!
The edges of the brownies will be firm and springy to touch and the middle will be gooey.
Allow to cool in the tin (it will set as it cools), -use the overhanging parchment paper to carefully lift out onto a large chopping board.
Cut into 20 squares and serve warm with cream or at room temperature with your favorite cup of hot something.
Not essential to use gluten-free flour, just substitute with normal all-purpose flour.
You could add 1/2 cup chopped walnuts or pecans.