Gluten-free brownies

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Prep:20 mins
Cook:40 mins

Serves 12
Easy

Nutrition per serving

kcal 515
fat 33g
saturates 19g
carbs 45g
sugars 37g
fibre 4g
protein 7g
salt 0.34g

Ingredients

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

Method

Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Leave to cool a little in the tin before cutting into 12 squares.