For those of us who need to keep gluten-free, these brownies will satisfy the chocolate craving. Always the crowd pleaser, even among all those glutenous beings out there.
200g unsalted butter, chopped
200g dark chocolate
1 cup brown sugar
3 eggs lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour *
2 tablespoons cocoa powder
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
* NOTE: i usually get my gluten free flour from Aldi, but it's available in lots of places. Essentially its a blend of maize starch, tapioca flour, rice flour and rice bran.
What is this gluten free flour like to eat. Is it any different, better or worse, than Wheat flour?
I'm asking, because I have issues with Wheat products, but have not tested gluten intolerant. The doctor says I could possibly benefit from a gluten free diet though, because of my IBS symptoms.
I wish the ring (this Chronic Pain) had never come to me. I wish none of this had happened. (Frodo Baggins)
So do all who live to see such times. But that is not for them to decide. All we have to decide, is what to do with the time that is given to us. (Gandalf the Grey)
gluten free flour has a different affect on baking than wheat. its less binding so you get a softer less cake-ee feel to it. its hard to describe. this article is quite good if you're interested in knowing more about it.