I had promised to explore gluten free chocolate brownies and followed through on that task today. For the sake of comparison, I made two batches one with plain flour and the other one with cornflour. Please correct me if I am wrong but ‘Gem’ cornflour has only one ingredient i.e. cornflour and is therefore gluten free.
Something that I would recommend doing but didn’t do myself is to chop another 50g of chocolate into chunks and add to the mix before baking.
And what was the verdict? Well the GF brownie seemed to be a little paler in colour and not as aerated as the plain flour version but other than that they went down just as well with the critics. I cooked them for 20 minutes and they could nearly have done with a little less cooking time. Other than adding some more chocolate chunks I’m pretty happy with the recipe. In the picture below the brownie on top is Gluten Free and the other is made with regular flour. I think that you’ll agree that they both look pretty much the same.
You Will Need:
300g GF dark chocolate (min 55% cocoa)
200g GF cornflour (or plain flour if gluten free not a concern)
250g caster sugar
250g unsalted butter
extra 50g dark chocolate to add extra goey bits
Heat the oven to 170C (Gas 3). Grease and line a baking tray with parchment paper.
Break up the chocolate and cube the butter into a bowl together and melt either in the microwave or over a saucepan of warm water.
Gradually add in the sugar and mix well.
Sieve and add the flour and stir well until smooth.
Whisk the eggs in a bowl then add and again stir well until smooth.
Chop the extra 50g chocolate into chunks and add to the mix.
Pour the mixture into the baking tray and bake for 20-25 minutes until the top is looking settled but the centre is still soft without being too gooey.
Leave to cool, dust with icing sugar and cut into 12 or 15 brownies depending on the size of the tray.
Til next time, Sheila