So brownies are an awesome food to make gluten-free but I should emphasize that gluten free doesn't equate to healthy in this instance. I adapted them from a couple of recipes and I am very happy with how they came out. Also in the spirit of embracing I have rolled in a number of other holidays into the celebration dessert; how you might ask?? By using up left-over christmas and easter chocolate is how!! If you plan on doing the same, be sure that the chocolate that you are using is also gluten free because not all chocolate is. Also, always be sure that your chocolate is in date.
Gluten free Brownies
75g Caster sugar
75g Dark brown sugar
250g chocolate (preferably dark, but I used milk and it was delicious)
2 large eggs
3 tbsp cocoa powder (NB - not drinking chocolate)
3 tbsp cornflour
100g hazelnuts and/or almonds, ground
1 tsp vanilla extract.
1 - Preheat oven to 180. In a thicked based saucepan, melt the butter and sugar together.
2 - Add the chocolate and stir vigorously until melted. Remove from heat before fully melted and
3 - Add eggs and beat.
4 - In a seperate bowl mix the ground nuts, cocoa and cornflour.
5 - Add everything to a mixer, or one bowl and then beat with an electric mixer, or vigorously with a
6 - Pour into a buttered (and optionally cocoa powdered) cake or bread tin and bake for 30 minutes, or until the center no loner shakes. Let cool in the tin and then enjoy.
These brownies are deliciously fudgy and nutty with a huge chocolate hit. They are also firm which is useful for serving a parties and other celebrations. I sprinkled on icing sugar for decoration, which worked as good contrast.