The lovely @hadleybeeman was asking today if I had a gluten free chocolate brownie recipe. The truth is I don’t, but, I have adapted the Hummingbird Bakery recipe that features in their awesome Hummingbird Bakery Cookbook on three occasions – none of them came out perfectly, but they were all completely edible; let’ be honest with this much chocolate you can’t go wrong 😉
200gm dark chocolate
175gm unsalted butter
325gm caster sugar
**130gm plain flour**
icing sugar, to decorate
a 33 x 23 x 5cm baking tray, lined with greaseproof paper
Preheat the oven to Gas Mark 3 (170C/325F)
Smash the chocolate against the worktop to break it up (very therapeutic) – put chocolate and butter in a bowl over a saucepan of simmering water (usual caution about not letting bowl touch the water but I have to confess that I’m way too impatient for that so I always make sure it is in the water, just not touching the bottom of the pan)! Leave until melted and smooth.
Take off the heat. Add the sugar and stir it all together. Then add flour** and stir until well mixed. Lightly beat the eggs and stir them into the mix until thick and smooth.
Pour/spoon into baking tray and bake in preheated oven for about half an hour – the idea is to get brownies that are soft in middle and flaky on top. I have cooked these loads of times and nearly always leave them in for too long! I check after 30mins, get concerned that the mix is still a little wobbly looking, bottle it and put them back in for five mins….only to end up with overdone brownies with crispy edges – which are still beautifully edible but not as nice as they should be.
Leave to cool before decorating with icing sugar. Serve with clotted cream, ice cream, yoghurt if you insist on pretending to be healthy, on their own. I’ve never had anyone complain about these!
**Gluten free alternatives**
As I said I’ve made these three times for those pesky people who don’t do gluten 😉 One of the times I did a straight swop for almonds, so instead of the flour just 130gm ground almonds; one of the times I replaced with a mix of half almonds and half rice flour; and one time I just used gluten free flour from Doves Farm.
IMO none of these substitutes work as well….but they were all still very edible and very yummy.
This week the ever resourceful @dalekdoctor spotted this and sent me a link to the Edge Brownie Pan – I have yet to indulge in a purchase but if I do I’ll let you know how I get on – it makes perfect sense to me as a solution for the is it raw…damn it’s crusty challenge I regularly seem to face.
Need an excuse?
Just in case you are one of those strange, restrained types who needs an excuse to get baking – don’t forget it’s @macmillancoffee today and let’s face it, we shouldn’t need a special day to eat cake or raise cash for them – they’re worth it anyday, so get baking 🙂