T’is the season for sharing – so here are some gluten free brownies, perfect for any occasion but even better this Christmas.
I know that having an intolerance or allergy to gluten makes things much harder, especially when trying to find something you’d like that isn’t restricted. I know many places now offer some sort of gluten free option but often its very boring and lacklustre.
These brownies may be simple but trust me, they are perfect to make and share with your friends and family, especially those who can’t consume gluten.
The one thing these brownies have thats different it texture. Due to them being gluten free, the texture isn’t quite the same as a standard brownie, it may feel a little more granular, so not as smooth but this isn’t too badly noticeable.
Anyway, lets get started, shall we?
210g butter, melted.
340g granulated sugar.
1.5 tsp vanilla extract.
65g cocoa powder.
150g gluten free plain flour (my personal favourite is Doves Farm).
200g milk chocolate (chips or roughly chopped bar, plus extra for on top of the brownies).
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining a 9×9 inch square cake tin with parchment and get any equipment I may need. Don’t forget to also preheat your oven to 180˚c/350˚f.
To start on the brownies, place melted butter into a bowl and add in cocoa powder and mix the two together until they are well combined. The mixture should be smooth and glossy – this is what you’re looking for – it should also slightly thicken.
Add in all of the granulated sugar and mix until its been fully incorporated into the mixture – you will notice a change in consistency, it will become much more granular due to the amount of sugar being added at once.
Now you can add in your eggs and vanilla extract, whisk until everything is fully combined. The mixture should have taken on a looser consistency due to the amount of moisture being added – this is fine and what is expected.
Give the bowl a good scraping down – this is just to incorporate any bits that haven’t been fully worked in from earlier on.
Now take the flour and chocolate chips and add them in. Fold them into the wet mix until you have a brownie batter – this should look good enough to eat (but don’t, or do – I can’t tell you what to do).
Take some chocolate chips and scatter them generously on top – more chocolate because what not? You don’t need a reason to add more chocolate to anything. Anyone who says otherwise, shouldn’t be trusted.
Transfer the tin into the oven and bake for 30-35 minutes or until slightly more baked looking around the edges and a little more undone in the centre.
Once baked, remove from the oven and allow to cool. For the best brownies, cool to room temperature, then cover with clingfilm and chill in the fridge overnight. It enhances the flavour and makes them much easier to slice up.
Whenever you’re ready, slice into as many or as few pieces as you’d like. I like 9 as its a a good amount and they’re generous portions.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.