BROWNIES (naturally gluten free)

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This may just be the best brownies I’ve ever had. If you’re looking for simple gooey but fudgy but also somehow melt in the mouth along side a crackly top and a rich chocolate flavour brownie, then you’ve come to the right place.

That may not be exactly what you’d specify if you were searching for a brownie recipe but if you read that back to yourself im sure you’ll see that its exactly what you want. if it isn;t then who are you!? Please tell me you’re not one of those people who likes cakey brownies? I mean i can appreciate cake as a separate entity, but that property is not something i look for in a brownie.

Just had to put it out there.

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These are also gluten free! I by no means avoid gluten (whether i should or shouldn’t isn’t a question i ask myself because PASTA; also pizza.) However, i would never overlook a recipe just because it is gluten free. I could be missing out on a world of enjoyment! The only time a classic recipe like brownies isn’t that great is when its trying to be something its not.
For example ,avocados in brownies to make them gluten free? I don’t know what you’re trying to do there? I could wrong but if you set your expectations on an avocado brownie to taste like a regular brownie, you’re just setting yourself up for disappointment. It could be good as a weird chocolate avocado thing (maybe). But as a brownie? Nah.

Aside from all that ramble, these brownies pretty much just use cornflour(starch?) in place of regular flour, which yields a much fudgier, and overall gooier texture. You can kinda overcook these brownies a little and you’ll still be safe. Yay for being able to mess up! Personally, if i have to bake anything for more than 20 minutes, there’s a very high chance i will forget about them and not her the bell telling me they’re finished. I’m always zoning out and it’s probably not safe but hey.

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Anyway, BROWNIES. probably one of my favourite things.

BROWNIES

Makes: 9 (kinda big)
Ingredients:
300g/10oz chocolate (i usually go half dark half milk)
90g/6T butter
75g/6T light soft brown sugar
75g /6Tgranulated white sugar
3 medium eggs
1tsp vanilla extract
pinch of instant coffee powder
25g/3T cocoa
40g/packed 1/3cup cornflour
1/2tsp salt
Method:
pre-heat your oven to gas mark 4/180°C
chop up the butter and place in a medium sauce pan or microwave safe bowl.
break or chop up your chocolate and add to the butter.
on a medium heat in the saucepan, melt the chocolate and butter, stirring always until they are combined and silky (or microwave 2 minutes
and stir thoroughly if using a bowl).
add the sugar into the melted chocolate and butter and stir until smooth (the excess heat should dissolve the sugar a little)
stir in the vanilla.
in a small bowl, whisk together all the leftover (dry) ingredients.
chuck the dry into the wet ingredients and stir until just combined (no lumps though)
bake for 20-25 minutes – a skewer test should come out moist (maybe a little mix) but not too wet.
let cool for 5-10 minutes before serving.
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