Now matter how much evidence there is for a Gluten-Free diet in your case, don’t worry, these brownies are better than equivalent Gluteny ones. Their texture is perfect, just holding together, and they don’t end up all dry round the edges and sunken in the middle.
Some keen-eyed bakers may recognise certain similarities to Nigel Slater’s Very Good Brownie recipe; that is because Nigel is the outright Brownie Champion, and it would be sin to deviate too far from his holy text. It might be a good idea to to dunk your tin in water as soon as its out the oven to stop the edges overcooking, but if you’re using a springform tin then Definitely Do Not Do This. Adding a little extra salt makes it even more chocolatey.
250g Dark Chocolate
250g Salted Butter
150g eggs + 1 yolk (if you’ve been making meringues recently, use up the yolks instead of whole eggs here for extra richness)
300g caster sugar
75g Dove’s Self Raising Gluten-Free Flour
60g cocoa powder + more for dusting
Filling of choice – raspberries or nuts I’d say!
1. Preheat your oven to 160 degrees (150 fan) and line your Brownie tin (8 inch square?)
2. Slowly melt the chocolate and butter together. You can do this very quickly in a microwave, but make sure the butter and chocolate are in bits and stir regularly so they don’t burn or explode.
3. Whilst they are melting, whisk egg and sugar together in another bowl for about a minute or so; until they are just noticeably lighter in colour to what they were before.
4. In one further bowl, sift together your flour and cocoa and salt.
5. Quickly, whisk in your chocolatey buttery mixture into your egg mix then, very, very gently, fold in your sifted flour and cocoa and salt.
6. Pour into tin and bake for 35-45 minutes or until a skewer comes out with sticky crumbs stuck to it but not quite clean.
7. Cool completely before cutting and serving – they’re very best the next day!
This tray was made with double the above recipe. According to my fellow Great British Baker John Whaite (@flour_and_eggs), a little mayonnaise improves any Brownie, so please experiment! Two of my older brothers insist the best brownies must include illegal substances.