Gluten-free brownies
By Esther Clark · bbcgoodfood.com
1 hrMakes 12 squares
Dense, fudgy brownies made with dark and milk chocolate, baked in a single tin.
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| prepPreheat oven to 180°C / 350°F (160°C / 320°F fan). | ||||||
| prepButter a 30 cm × 20 cm non-stick tin and line the base with non-stick baking parchment. | ||||||
| 250 g unsalted butter, cubed, plus extra for the tin | Melt butter & dark chocolate over simmering water | Fold in cooled chocolate & vanilla | Fold in flour, cocoa & salt | Fold in milk chocolate chunks | Pour into tin, bake 350°F / 180°C, 30–35 min | Cool in tin, cut into 12 squares |
| 250 g dark chocolate, roughly chopped | ||||||
| 4 large eggs | Whisk eggs & sugar 8–10 min until thick | |||||
| 300 g golden caster sugar | ||||||
| ½ tsp vanilla extract or paste | ||||||
| 100 g gluten-free plain flour, sieved | ||||||
| 60 g cocoa powder | ||||||
| ½ tsp fine sea salt | ||||||
| 150 g milk chocolate, roughly cut into chunks | ||||||
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