Desserts and Baking – Gluten-Free Brownies


Ingredients (serves 20)


y 225 g butter, plus 1 teaspoon for greasing


y 100 g walnuts


y 125 g dark chocolate (60+% cocoa)


y 4 eggs y 1 teaspoon vanilla extract y 225 g caster sugar


Method


1. Preheat the oven to 170 °C/gas mark 3. Lightly grease the roasting tin and line with greaseproof paper. (Cut into the four corners so that it fits.)


2. Roughly chop the walnuts.


3. Place the butter and chocolate in a saucepan and melt over a low heat for 3–4 minutes, stirring regularly.


4. Break the eggs into a small bowl, add the vanilla extract and beat with a fork.


5. Remove the saucepan from the heat. Add the caster sugar and brown sugar to the chocolate and stir.


6. Add the beaten eggs and walnuts to the chocolate mixture and stir well.


7. Sieve the flour, xanthan gum, salt and baking powder into a mixing bowl. Pour in the contents of the saucepan and stir gently to combine.


8. Pour the mixture into the prepared tin and bake for 40–45 minutes until it forms a crusty top and is just set. (It will still be slightly sticky and soft in the centre, as a brownie should be.)


9. Remove from the oven. Put the tin on a wire rack and allow the brownie to cool completely in the tin. Cut into squares and serve.


Food For Thought


Blondies are like brownies without the chocolate. They are made with brown sugar, butter, eggs and flour.


y 100 g light brown soft sugar


y 175 g gluten-free self- raising flour


y ½ teaspoon xanthan gum y Pinch of salt y 1 teaspoon baking powder


Equipment


y Roasting tin (30 cm × 23 cm)


y Greaseproof paper y Weighing scales y Chopping board y Sharp knife y Saucepan y Small bowl


y Measuring spoons y Fork y Sieve y Mixing bowl y Wooden spoon y Spatula y Wire rack


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