Gluten Free Chocolate Brownie Recipe
There is no denying that the chocolate brownie recipe is a classic. Australians have embraced the delectable taste of chocolate brownies, but the truth be told, chocolate brownies are as American as Statue of Liberty. There are several stories about the origins of brownies, each as colourful and apocryphal as the others. There are also many different versions of the brownie.
Chewy brownies usually get their texture from two important factors: an extra egg (or even two) and a delicious combination of different types of chocolate. When you combine all the chocolate types, often with cacao or cocoa powder, you will get a rich and satisfying chewy result. The unsweetened chocolate has the highest quantity of starches, which will create a stiffer textured brownie. The semisweet chocolate produces a creamier texture.
Blondies are delicious butterscotch bars. They are made with brown sugar, butter, and eggs but no chocolate. Typically, blondies have a cakelike texture.
To make a gluten free chocolate brownie, replace the flour with gluten free flour.
200g butter, chopped
200g dark chocolate chips
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
¾ gluten free plain flour
2 tablespoons cacao powder
Preheat the oven to 190 degrees and line a square cake pan with non-stick baking paper
Melt the butter, chocolate and sugar in a saucepan over low heat making sure you stir constantly so it doesn’t burn. Transfer to a heat proof bowl and leave to cool a little.
Add the eggs and vanilla to the chocolate mixture and mix well until combined. Sift in the cacao and flour and mix to combine.
Pour the mixture over into the prepared pan and bake for 20 minutes or until just set. Set aside to cool completely.
Once your brownie square has cooled, transfer it to a wire rack. Once cooled completely, place in an airtight container. Leave it for a day and cut it into squares.