Gluten free brownies - recipe

Gluten free brownies

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  1. 1

    Pre-heat the oven to 170ºC (150°C fan, 325ºF, gas mark 3) and line a 22 cm (8½ in) square tin with a large square of foil.

  2. 2

    Melt the chocolate and butter in a microwave or a heatproof bowl set over a pan of simmering water, taking care the chocolate does not overheat and that no water comes in contact with the chocolate.

    For this step you'll need:

    • 100g Dark chocolate good quality, 70% cocoa solids
    • 100g Butter (unsalted)
  3. 3

    Stir the chocolate until it becomes shiny and glossy then remove from the heat and add the sugars. Stir thorougly to allow the sugars to dissolve.  It is normal for the mixture to appear a little bit grainy at this point.

    For this step you'll need:

    • 150g Unrefined dark muscovado sugar
    • 150g Unrefined golden caster sugar
  4. 4

    Add the eggs and beat them in well and once again the mixture will be thick and glossy. Add the salt and vanilla extract before then folding in the ground almonds, chopped marshmallows and toasted pecans. Make sure everything is well incorporated but do not over mix (you do not want lots of air in the mixture). The mixture should be quite thick.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • ¼tsp Salt
    • 1tsp Vanilla extract
    • 150g Almonds (ground)
    • 50g Marshmallows cut into small pieces
    • 100g Pecan nuts toasted
  5. 5

    Spread the mixture into the prepared tin. Bake for approximately 20–25 minutes or until it is just set in the middle and the edges are slightly coming away from the pan. A  skewer inserted in the middle should come out with just a few moist crumbs on it to prove it is baked throughout.

  6. 6

    Once baked, leave the brownies to cool completely in the tin before cutting them. To serve, invert the pan and then very gently peel off the foil. Serve with a dusting of icing sugar or for a special treat a scoop of ice cream.

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