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This recipe creates a rich, indulgent chocolate brownie which is also gluten-free.
Score!
Prep time: 5-10 minutes
Cooking time: 35-40 minutes
Serves: approx’ 10 brownies
Ingredients:
175g dark chocolate – 70% cocoa solids (very important!)
110g salted butter/vegan (dairy free) butter
50g GF self raising flour
110g light muscovado sugar
2 medium/large eggs
1 teaspoon Madagascan vanilla extract
Method:
- Preheat the oven to 170c/Gas Mark 3 and line a baking tray with butter and baking paper, preferably 28cm x 18cm or similar.
- Break up the dark chocolate in to small pieces and melt in a saucepan with the salted butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a dark, glossy 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 and vanilla extract. Beat the mixture until smooth, but don’t be surprised if the mixture is a little grainy from the sugar.
- Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
- Gently fold in the flour until evenly mixed through and you can’t see the flour anymore. It should be quite a gloopy mixture; smooth but very thick.
- Pour the mixture into the baking tray and place in the centre of the preheated oven for 25 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 half an hour it should be cool enough to cut in to portions using a knife.
- Serve with ice cream (brownies still warm) for the best experience!
Written by Rachel, The Invisible Hypothyroidism
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Rachel Hill is a highly ranked and award-winning thyroid patient advocate, writer, blogger, speaker and author. Appearing on podcasts, in interviews and writing for others, she has worked with The National Academy of Hypothyroidism, The BBC, The Mighty, Yahoo, MSN and ThyroidChange to name just a few. She is well-recognised as a useful contributor to the thyroid community and wrote the foreword to both Emily Kyle’s The 30-Minute Thyroid Cookbook and Zana Carver’s The End of Chronic Fatigue. She is currently writing her next book You, Me and Hypothyroidism. She received Six 2018 WEGO Health Award Nominations.
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