I hadn’t made brownies for quite a while, mainly because I had been baking other things. Last weekend, I made a small batch of peanut butter and honey muffins for brunch, and they were light and full of flavour. I then decided to make a second batch on Sunday, failing massively: these muffins were dense, stodgy and pretty much inedible. The fact I didn’t write down the rough quantities of my made up recipe the first time, and then tried to double it the following day, probably had a lot to do with the lack of success. I was really cross with myself and was itching to bake, as soon as I had a chance. I wanted to something that wouldn’t fail. With ease, I made this double chocolate brownies, gluten-free, gooey and loaded with flavour. Once our home was filled with the decadent smell of chocolate, the memories of my failed previous baking started to fade.
200g 70% dark chocolate
100g gluten-free plain flour
200g brown sugar
35g chocolate chips
1/2 tsp baking powder
1. Melt together the butter and the dark chocolate.
2. Mix the flour, sugar and baking powder in a separate bowl.
3. Beat in the eggs followed by the melted chocolate and butter mixture, until well incorporated.
4. Stir in the chocolate chips.
5. Pour into a 20 x 25 cm/8″x10″ lined baking dish and bake for 20 minutes at 180C.
6. Cool down for 15 minutes, then cut into slices with a non-serrated knife.