I was convinced I’d shared my original, go-to gluten free chocolate brownie recipe on the blog but it turns out, I have only ever published my Chocolate Orange brownie recipe, so I thought it was about time I got this recipe written down for you all.
These brownies are literally famous amongst my friends and family with a new batch constantly in high demand and I actually forget how good they are until I have one and I quickly remember why everyone goes so crazy for them.
The ingredients list is short and basic and the method is so simple, you literally can’t go wrong with these!
200g Galaxy Milk Chocolate
200g Stork Baking Butter
90g Plain Gluten Free Flour
50g Cocoa Powder
3 Large Eggs
280g Golden Caster Sugar
100g White Chocolate Chips (80g for mixture)
- Pre-heat the oven to 200 degrees (fan) and line two 20cm square baking tins with grease proof paper
- Weigh out all your ingredients, putting your chocolate and butter together in a heatproof bowl, your cocoa powder and flour in a small mixing bowl, your sugar in a larger mixing bowl and your eggs in a separate bowl or jug
- Get a small pan of water and get it simmering, putting your bowl of butter and chocolate on top to melt. Keep stirring this as it melts to stop it from burning. If it appears to split, don’t worry.
- Once your chocolate and butter are melted together, remove the bowl from the heat and allow to cool to room temperature or slightly warmer
- One by one, add your eggs to the bowl of sugar, using an electric whisk to stir the mixture between each egg. Once all three eggs are added, continue to whisk until blended and a little bubbly.
- Once your eggs and sugar are blended, pour in your melted chocolate and butter and mix in with a spoon
- Once that is mixed, you can now sift in your flour and cocoa powder before mixing that in with your spoon
- You can now add 80g of your white chocolate chips and give everything a final mix together with your wooden spoon.
- Pour your mixture equally between the two tins and sprinkle the remaining chocolate chips across the two. Place in the oven, ideally on the same shelf if possible. Cook for 20 minutes to start with.
- After 20 minutes, I tend to lower the oven temperature to around 140 degrees and leave in for another 5-minutes
- Your brownies should now be done, so remove from the oven but leave to cool in the tin for 30-45 minutes
- At this point, remove from the tins using the grease proof paper but leave to cool for another hour or so before dusting with icing sugar and cutting into pieces.
These brownies have the perfect consistency of being super soft and gooey in the middle and a little harder on top and the chewy, crispy edges are honestly irresistible.
Easy and classic, what’s not to love?
If you give this recipe a go, tag me in your pictures on Instagram – @glutenfreewithellie