Valentine’S Day Brownies Recipe: Gluten-Free Chocolate Fudge Brownies Recipe – Brownies have a texture that is a cross between a cake and cookies. Although many who prefer the dense texture with brownies, and others prefer the brownie with a texture similar to cake. The difference is caused by the difference in texture density so. The more chocolate and butter are used, the more dense Brownie texture is generated. There are also variants which do not use chocolate unless Palm sugar (brown sugar)
Almonds and chocolate chips are a common ingredient added on brownies. But many also tried to use other additional ingredients such as cheese, blueberries, etc.
- 225 g plain gluten-free chocolate
- 140 g butter
- 4 large eggs
- 225 g golden caster sugar
- 100 g Doves Farm Gluten Free white self-raising flour
- 1 tbsp cocoa powder
Preheat the oven to Gas Mark 4, 180℃, fan 160℃. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put aside.
Chop the rest of the chocolate into small chunks and set aside.
Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly stir in the chopped chocolate.
Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 mins, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder.