Rich, sticky and chocolaty – exactly how a brownie should be. These are great as a packed lunch treat, perfect to take into work or just make them for yourself when you are in need of a pick-me-up. It can also be served hot as a dessert, with strawberries or raspberries and a dollop of fresh cream, ice-cream or custard.
Diet: Gluten and Wheat Free
- 100g unsalted butter
- 150g dark chocolate (high cocoa content)
- 100g gluten and wheat free plain flour (if using SR flour omit the baking powder)
- 1tsp gluten and wheat free baking powder
- 3 large eggs - beaten well
- 200g caster sugar
- 100g chopped walnuts (optional)
Gently melt butter and chocolate in a pan. In a separate large bowl mix the flour, baking powder, sugar (and nuts if using) together. Then pour in the beaten eggs followed by melted butter and chocolate mixture. Pour it all into a 15cm x 20cm (6 inch x 8 inch) baking tin, that has been oiled and lined with greaseproof paper.
Bake at 180 °C, 160 °C fan, 350F, Gas 4 for 35 minutes. When it comes out of the oven it looks a touch undercooked and collapses slightly, but when it cools it is all fudgy and moist and can then be cut into pieces.
Stores well in an airtight container for up to a week – I guarantee they won’t last a week in your house! Can be easily warmed through in the microwave for around 20 seconds per piece.