Stack of Chocolate brownies topped with chocolate at the top.

If you’ve been missing and craving a decadent brownie – all fudgy and rich with gorgeous crackly tops and rich chocolatey insides then this recipe won’t let you down. These gluten free Brownies are the answer to your gluten free prayers! They’re fudgy and rich, chocolatey and delicious.  

INGREDIENTS

170 grams unsalted butter, melted

200 grams caster sugar

90 grams brown sugar

1 teaspoon vanilla extract

3 large eggs

40 grams cocoa powder

70 grams gluten free flour

75 grams milk or dark chocolate chips

INSTRUCTIONS

Preheat the oven to 180°C or 160°C fan forced. Grease and line a 20cm square baking tin with baking paper, ensuring two sides overhang.

In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.

Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.

Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.

Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.

Notes:

*1 WHISK THE EGGS + SUGAR LONG ENOUGH. You really don’t want to rush this step, since it’ll help you achieve that delightful crackly top and give your gluten-free brownies a bit more structure.

*2 DON’T OVER-BAKE. To achieve decadently fudgy brownies (instead of cakey brownies) the trick is to take them out when the centre is just about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.

*3 COOL THEM BEFORE CUTTING. It’s very tempting to cut straight into warm, gooey gluten-free brownies, but they will cut better and be better set if you wait until they cool. You’ll actually get the neatest cut if you chill them in the refrigerator, but it’s OK to let them cool completely on the counter also.

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Judy McAuliffe is a writer, and publisher Essence Mid Canterbury. Her experience in media is extensive and includes approximately 15 years as Creative Director for The Radio Network, writing, and managing the writing of radio advertising, mainly in Invercargill and Greymouth. In the late 1990’s she transferred to Christchurch, moving into an Account Management role with 91ZM. In 2007 she and a business partner set up Essence Mid Canterbury, very quickly adapting her radio-writing skills to print media. Judy became sole owner of Essence Mid Canterbury in June 2014. Judy is a ‘people person’ and has found her niche writing feature stories about the community she lives in and the people who live there. She is also available for freelance writing assignments.