LIVE24SEVEN // Wining & Dining THE L I T T L E B R IDGE K I TCHEN - R E C I P E Ultimate gluten free Brownie


Cindy Thomas from The Little Bridge Kitchen & Bar in Hereford, creates a delectable sweet treat


INGREDIENTS:


• 300g Salted butter • 150g Dark chocolate • 150g Milk chocolate • 300g Golden Caster sugar • 6 Eggs


• 200g Gluten Free self-raising flour (we use Doves)


• 75g Cocoa Powder METHOD:


• Heat the oven to 160C/Gas mark 4. Grease & line a square tray bake tin with parchment.


• Melt the butter & chocolate in a large bowl over a Bain Marie or low setting in the microwave until it has melted. Mix together.


• In another bowl whisk the sugar & egg until combined.


• Mix the cocoa & flour then add to the egg mix.


• Using a spatula, scrape the chocolate mix into the egg & flour then mix thoroughly until combined.


• Spoon into the lined tin. • Bake for 35-40 mins.


SALTED CARAMEL SAUCE:


INGREDIENTS: • 175g Light soft brown sugar • 300ml Double cream • 50g Butter • ½ tsp Salt


METHOD:


• Place all the ingredients in a saucepan & place on a low heat. Stir until the sugar has dissolved. Turn the heat up for 2-3 mins until thick & golden.


The Little Bridge Kitchen & Bar, 14 Bridge Street, T: 01432 341414 www.thelittlebridge.co.uk


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