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This recipe creates a sweet, gooey chocolate brownie with a crisp, cracked top, which is also gluten-free.
Prep time: 5-10 minutes
Cooking time: 35-40 minutes
Serves: approx’ 12 small brownies
Ingredients:
150g plain chocolate (dark is best, 40% cocoa solids minimum)
100g unsalted butter/vegan (dairy free) butter
100g GF plain white flour
1 teaspoon GF baking powder
200g granulated sugar
3 medium eggs
Method:
- Preheat the oven to 180c/Fan 160c/ Gas mark 4 and line a baking tray with butter and baking paper, preferably 6 inches by 8 inches or similar.
- Break up the chocolate in to small pieces and melt in a saucepan with the butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a well-combined liquid.
- When fully melted and well mixed, remove from the heat and leave to cool for a few minutes.
- Whilst this is cooling, break the eggs in to a mixing bowl and add the sugar, flour and baking powder. Beat the mixture until smooth (use an electric whisk if you like), but don’t over mix it.
- Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
- Pour the mixture into the baking tray and place in the centre of the preheated oven for 25-30 minutes, or until a knife gently inserted in to the middle comes out clean. It should be firm to the touch. Be careful inserting the knife if it isn’t quite set yet.
- After baking, gently remove from the tin using the baking paper to lift it out the tray, and sit it on a cooling rack. After roughly 20-30 minutes it should be cool enough to cut in to portions using a knife. You may find the top crumbles quite a bit as you cut it. This is where it gets its name!
Written by Rachel, The Invisible Hypothyroidism
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Rachel Hill is the highly ranked and award-winning thyroid patient advocate, writer, blogger, speaker and author behind The Invisible Hypothyroidism. Her thyroid advocacy work includes blogging, writing books, speaking on podcasts, being interviewed, writing for various websites and co-creating Thoughtful Thyroid courses. Rachel has worked with The National Academy of Hypothyroidism, BBC, The Mighty, Yahoo, MSN, ThyroidChange and more. She is well-recognised as a useful contributor to the thyroid community and is currently writing her second book You, Me and Hypothyroidism. She has received eight 2019 WEGO Health Award Nominations.