So, this recipe makes a good few brownies, the secret is to get good chocolate and a good gluten-free plain flour blend. I do supply a flour base, but you can buy a general-purpose flour elsewhere.
Its broken into stages but I will explain this step by step for you.
575g – G/F Dark chocolate buttons
375g – Unsalted Butter
170g – Charlies G/F Plain flour mix
80g – G/F Cocoa Powder
6 – Eggs
225g – Dark Brown Sugar
225g – Castor Sugar
So now comes the fun part
- Melt chocolate and butter together. This can be done in a Bain-marie or a microwave. (Leave to cool)
- Whisk sugar and eggs till light and fluffy. The mixture should double in size.
- Sift flour and cocoa powder.
To your sugar mixture, add the chocolate and fold in the flour mix. Stir gently till all lumps gone
Level it all up, now you can add nuts on top if you like or leave it plain.
Bake at 160 degrees for 30min.
Do the knife test after and knife should be clear.
Try this recipe and let me know how you got on.