Late-night baking came over me tonight and I needed to make some gluten-free brownies.
My boyfriend’s grandmother is coeliac and they are having a family picnic on Sunday so that’s why they are without gluten… And, even better, lower calorie. Well, there’s a lot of sugar, but apart from that they do have less calories in the flour department.
110g dark/plain chocolate
110g plain flour, sifted
225g caster sugar
2 eggs, beaten
1/2tsp baking powder
110g walnuts, halved
* You could also use chocolate chips, marshmallows etc. (I usually use walnuts to add texture.)
** I used double quantities tonight but halved the mixture to do some without the nuts, because my sister has a nut allergy.
Time to make the brownies:
- Melt the butter and chocolate in a Pyrex bowl, over a pan of boiling water.
- Once the butter and chocolate have melted they will be smooth and shiny in appearance.
- Next transfer the mixture into a large dish. Add all the other ingredients.
- Once you’ve added them all the mixture should be glossy and shiny looking. At this stage I poured half the mixture into greased baking tin.
- Then I added the nuts to the remaining brownie mix.
- Bake the mixture for about 25-30 minutes at 180oC/350oF/Gas 4.
- Once cooked the brownie cake will have a crumble under the surface as you touch it. Leave it a few minutes and then cut it into squares. This will make it easier to take out.
- Enjoy your brownies.
Get in touch once you’ve tried the brownie recipe by emailing me at email@example.com or tweeting me @beckymennell