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Photo: Lily Carden

Gluten Free Brownies


Prep time: 15 minutes

Cook time: 20-30 minutes

Equipment: brownie pan measuring roughly 8” by 8”, or equivalent

100g semi-sweet chocolate (around 60% cocoa solids is preferable)

100g butter

150g caster sugar

2 large eggs

75g ground almonds

2 tbsp, heaped, gluten free self-raising flour
Optional: 100g white chocolate chips/chopped walnuts/malteasers/etc

I started baking when I was tiny, “helping” my dad make the Christmas cake every year before graduating to my own recipes.

This one came about when a friend was diagnosed with coeliac disease and I did not want her to miss out on my brownies. If you need gluten-free self-raising flour but don’t already have some then look in the big supermarkets or the 8th Day Co-op. If you don’t want the brownies to be gluten-free then just use regular flour.

These brownies have become my base recipe and depending on what I want, I’ll switch it up with different ground nuts, mini chocolates as a filling, or salted caramel on top. The options are endless – let me know via social media how you change the recipe to make it your own.

Heat the oven to 170* fan. Line your brownie tin with grease proof paper. Fill a pan with a few inches of boiling water and place a large heatproof bowl on top, making sure the water does not touch the bowl. Place the chocolate and butter in the bowl and let them melt, stirring occasionally.

Take the bowl off the water and pour in the sugar. Stir to combine. Next crack and mix the eggs in, one at a time. Fold in the ground almonds and flour. Now is the time to add any extra fillings that you want to have before pouring it into the prepared tin and baking for 20 to 30 minutes. You’re looking for a cracked, slightly papery surface and no wobble. Start checking every few minutes after 20 and remove it as soon as the wobble goes and the top is set. Leave to cool and enjoy.

Tags: baking, brownies, gluten-free, lily carden, Recipe

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