Cotswold Cottage Recipes
This month's recipe is one I developed for afternoon teas. It is so simple and yet remains loved and as popular as ever with all guests, not just people on a gluten free diet. Do buy a good chocolate with at least 70 percent cocoa solids for that true chocolaty flavour.
Chocolate Brownies (Gluten Free)
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2oz best-quality gluten-free dark chocolate
3½ oz butter 6oz caster sugar 2 eggs, preferably free-range, beaten 1-2 tsp vanilla extract 3oz ground almonds 1-2 tsp gluten-free baking powder pinch of salt 3oz chopped walnuts 1oz chopped chocolate
8in square tin, lined with baking paper |
1. Preheat the oven to 180C/350F/Gas 4.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water.
3. Cream the butter and sugar until pale, and soft and then add in the lightly beaten eggs, the vanilla extract and melted chocolate.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water.
3. Cream the butter and sugar until pale, and soft and then add in the lightly beaten eggs, the vanilla extract and melted chocolate.
4. Stir in the ground almonds, gluten-free baking powder, salt and chopped nuts and chopped chocolate.
5. Spread the mixture in the tin and bake in the oven for about 30-35 minutes.
6. Leave to cool, then cut int to 2in squares for serving.
6. Leave to cool, then cut int to 2in squares for serving.
Works just as well for a dessert served with some mascarpone cheese or lightly whipped Chantilly cream (for a dessert I usually warm the brownie in the microwave for 50 seconds)
