On February 7, 2019
By Rebecca Field
Brownies are one of our favourite teatime treats. We’ve tried lots of different recipes but we often use this one if we have any dietary requirements to work around.
Recipe Request: Very chocolatey Brownies
200g milk chocolate
200g plain chocolate
200g unsalted butter
3 eggs
175g light muscovado sugar
75g gluten-free flour
2 tsp gluten free baking powder
200g walnut pieces
Grease and line a 28 x 20 cm shallow baking tin with baking parchment. Chop the milk chocolate into small chunks. Melt the plain chocolate with the butter in a small bowl set over hot water.
Beat together the eggs and sugar until turning foamy. Stir in the melted chocolate mixture.
Sift the flour and baking powder into the bowl. Add the chopped chocolate and walnut pieces and fold the ingredients together gently. Pour the mixture into the baking tin.
Bake in a preheated oven at 190 oC for 30 mins until a sugary crust has formed on the surface but the mixture gives slightly underneath. It will firm up as it cools. Leave to cool in the tin.
Cut into squares and store in an airtight container for up to 6 days.
Brownie alternatives:
