Thursday, 10 July 2014

Brownies Again - Gluten Free

I seem to make Brownies a lot.  This version is gluten free and has squares of white chocolate pushed into the mixture in a sort of chequerboard pattern.

Gluten Free Brownies

250 gms butter
400 gms dark chocolate/2 large blocks 
4 eggs
2 cups castor sugar
1 1/2 cups gluten free plain flour
2 tablespoons of Dutch/dark cocoa
1 tablespoon vanilla extract (not essence)

1 family block white chocolate

Place chocolate and butter in glass bowl and melt in microwave. Use medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, flour and eggs. Mix well and allow to cool. 

Place mixture into a greased and lined tin.

Push squares of white chocolate, if using, into mixture evenly spaced and smooth the brownie mixture over the top of the chocolate squares.

Bake at 150 deg C until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of  the mixture in the tin. See below.

Allow brownies to stand for a few minutes and then lift out and place on cooling rack.

Cut up and place in an airtight container or jar.

I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. If your slice tin is smaller/deeper then the cooking time will need to be adjusted.

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