The most dreamy brownies (and they’re gluten free)

I love this recipe – its simple to make, oh-so-dreamy and rich, and it’s gluten free
too. I first experimented using gluten free flour to accommodate a dietary requirement but I never went back to plain flour; for some reason it just really works in this recipe! (NB. if you are making this for a
coeliac, then do make sure that your chocolate is gluten free too, as not all are).
These recipes make the perfect puddings too – I often serve with fresh raspberries and cream.
If you wanted something a little ‘extra’ then you can bake half a Creme Egg into the top (see image left): just cut the eggs in half and add them to the top after the first 30 minutes baking time and return the tray to the oven).
If you are looking for a pancake recipe for Pancake Day on Tuesday 1st March then check out my recipe from the February 2021 BV magazine here…
Heather x

Ingredients

• 100g butter
• 150g caster sugar
• 100g soft brown sugar
• 50g golden syrup
• 4 eggs
• 70g gluten free plain flour (standard plain flour works too)
• 75g dark chocolate (broken into pieces) – ensure it is gluten free if necessary

Method

• Pre heat the oven to 170o fan/gas 5. •
• Line an 8” (20cm) square cake pan with baking parchment.
• In a saucepan, heat together the butter, caster sugar, soft brown sugar and golden syrup on a medium heat. Make sure to keep stirring so the mixture doesn’t catch and burn.
• When the butter has melted and all the ingredients have combined, pour in the chocolate pieces and stir the mixture as they melt.
• When the chocolate has completely melted, take the saucepan off the heat.
• Add in all 4 eggs and stir them into the mixture until completely combined.
• Then tip in the flour and mix slowly until well combined.
• Pour the chocolatey batter into the tin and pop into the oven.
• Bake in the oven for 30 minutes. After 30 minutes, check your brownies and turn the pan 180º so it bakes evenly (most ovens don’t bake evenly so its worth doing this step despite the momentary lowering of the oven temperature).
• Bake for another 10 minutes. The top should now have cracks right across the middle (not just around the edge) and not ‘jiggle’ in the centre when the pan is gently wobbled. If it is still quite jiggly or it isn’t cracked across the middle, then bake for a further 5 minutes.
• Leave to cool in the pan on a wire rack. To cut the brownies cleanly, leave to cool then pop the whole pan into the fridge for a couple of hours. They will then cut with a sharp knife.

Heather Brown is on the committee of the Guild of Food Writers; a home economist with a passion for Dorset’s brilliant foodie scene. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients.