These brownies are probably some of the tastiest ones I've ever made! They are both gooey and cakey, whilst tasting deliciously chocolatey. The recipe is taken from Nigella Lawson's recipe book, 'KITCHEN: Recipes from the Heart of the Home', however I have made a couple of changes to make the brownies more to my liking.
Preparation time: 15 minutes
Cooking time: 30 minutes
150g gluten free plain flour
300g light brown muscovado sugar
75g cocoa powder
1 tsp gluten free baking powder
pinch of salt
1 tsp vanilla extract
roughly 150g milk chocolate, roughly chopped
100g white chocolate to melt on top (optional)
A foil lined baking tray, roughly 30 x 20 x 5cm (whatever sized tray you have will do as long as it fits the mixture!)
Preheat the oven to 190°C or gas mark 5. Gently melt the butter in a saucepan and then add the sugar, whilst stirring with a wooden spoon.
Once this is combined together sift the cocoa powder, flour baking powder and pinch of salt into the pan. Stir until combined to a dry mixture and take off the heat.
In a bowl, whisk the eggs and the vanilla extract and mix with the brownie mixture in the pan.
Then, place the chopped chocolate into the mixture.
Pour the mixture into the foil lined tin, evenly spreading it out. Cook in the oven for 30 minutes. At this point, place a skewer into the middle of the brownie to see how cooked it is. If it comes out with lots of mixture on it still, place in the oven for a further 5-10 minutes.
Once you are happy, take out the brownie and leave to cool for about 20-30 minutes. Then you can more easily take it out and place it on a cooling rack ready to decorate.
Melt the white chocolate either in the microwave in 10 second intervals, or on the hob in a bowl over boiling water in a saucepan, (make sure the water doesn't touch the bowl otherwise the chocolate might burn.) Then, decorate the top of the brownie how you like. Your brownie is now ready to cut and eat!