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)
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
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.
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)