Chocolate brownie for dessert can often be met by groans of despair from people with gluten-intolerance. After all, in the early days, it was the only thing available (other than ice-cream) that I found I could have when eating out! Not that I wish to sound ungrateful as things are certainly improving, so much so that I found myself deciding to make my own version just yesterday.
I often like to cook on a Sunday and put together a few things for lunches for the week ahead. I seem to have made flapjack on repeat recently, fancied a change and was pleasantly pleased with the results. Now I would argue that this particular recipe is more of a chocolate cake. But it cuts beautifully into handy squares to pop into lunchboxes for a bit of a treat. I especially like the fact that you can change the 'extras' about to create something different each time. I hope you enjoy it.
150g dark cooking chocolate
65g caster sugar
115g gluten- free self-raising flour
2 medium eggs, beaten
Extras: Choose from 50g milk chocolate chips, 50g shelled walnut pieces, 50g chopped almonds, 50g chopped glacé cherries
20cm square brownie tin
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Line your baking tin with foil and lightly grease the foil. This should help your cake to lift easily from the tray.
3. Break the chocolate into pieces, along with the butter and gently melt this in a glass bowl over a saucepan containing simmering water. Stir until melted before leaving to cool.
4.In a separate bowl, sieve the flour and add the caster sugar before mixing well.
5. Tip the beaten eggs into the chocolate mixture and stir to combine before adding this to the flour and sugar.
6. Add in your chosen 'extra' of chocolate chips or nuts before mixing well.
7. Pour the mixture into the lined tin and bake for 25 minutes. Ensure it is firm to the touch before leaving to cool completely.
8. Once cool, cut into portions. This stores well in a tin if there are any leftovers.