Rich & Fudgy Gluten-Free Brownies
The ultimate fudgy brownie recipe that just happens to be gluten-free. They have that perfect crackly top, a dense, moist centre, and a deep chocolate flavour.
Ingredients
- 185g unsalted butter chopped
- 185g good quality dark chocolate (70% cocoa), chopped
- 3 large free-range eggs
- 275g caster sugar 275g | caster sugar
- 85g gluten-free plain flour 85g | gluten-free plain flour
- 40g cocoa powder 40g | cocoa powder
- 100g chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line a 20cm square baking tin with baking paper, leaving some overhang to help you lift the brownies out later
- In a large heatproof bowl set over a pan of simmering water, melt the butter and dark chocolate together. Stir until smooth, then remove from the heat and set aside to cool slightly
- In a separate large bowl, use an electric mixer or a hand whisk to beat the eggs and caster sugar together for 3-5 minutes until the mixture is pale, thick, and has doubled in volume. This step is key to getting the crackly top
- Gently pour the cooled chocolate mixture into the egg mixture and fold it in carefully with a spatula until just combined
- Sift the gluten-free flour and cocoa powder into the bowl. Fold these in until you can no longer see any streaks of flour. Be careful not to overmix
- If using, stir in the chocolate chips
- Pour the batter into the prepared tin and level the top
- Bake for 25-30 minutes. The top should be set and crackly, but a skewer inserted into the centre should come out with moist, sticky crumbs attached. This means it will be fudgy when cool
- Leave to cool completely in the tin – this is very important! Once cool, use the baking paper to lift the brownie slab out of the tin and cut into 16 squares
Notes
The key to fudgy brownies is to not overbake them. They will seem underdone in the middle, but they will continue to set as they cool. For a different texture, you can add 75g of chopped walnuts or pecans at step 6.
Equipment Needed
- 20cm Square Baking Tin
- Heatproof Bowl
- Saucepan (for bain-marie)
- Electric Mixer or Whisk
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