I love chocolate cake and I love to pump up the chocolate content and make brownies. Brownies are so quick and easy to make and can be made in one pan, so little washing up - what's not to love! These make a great portable chocolate boost for any time of the day. Decadent and delicious.
Makes: 16 large slices or 32 squares or 16 large muffins
300g sugar (caster or light brown)
75g cocoa powder
1 teaspoon bicarbonate of soda
1 pinch salt, optional - see comments
150g gluten free flour
4 large eggs
1 teaspoon vanilla extract
300g chocolate, broken into chunks
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat the oven to 190 degrees C (or if you have a fan oven reduce heat to 180 degrees C).
In a large saucepan, over a low heat melt together the butter and sugar until both are incorporated.
Sift into the pan cocoa powder, bicarbonate of soda, salt and flour then mix thoroughly. The mixture may be quite dry and stiff at this stage but don't panic. Remove from the heat.
Break the eggs into a a glass or jug, add the vanilla extract and beat lightly to combine.
Then mix the egg mix into the brownies mix, add little by little until incorporated. (NOTE: Make sure you do this off the heat or you may end up with scrambled eggs!)
When the eggs are fully incorporated, the mix should be smooth and of medium consistency. To this, add two thirds of the chocolate to the pan and mix well.
Pour into a foil tray or foil lined tin, 25cm square or 18x30cm. Flatten out the mixture or shake to fill the tin. Sprinkle the remaining chocolate onto the surface of the brownie and put into oven on top or middle shelf.
Bake until it looks firm on top, and you are looking for a slightly gooey skewer when inserted near the centre, about 25 minutes.
Remove from oven and allow to cool on a wire rack before serving.
If you are using unsalted butter then I suggest you will need to add a pinch of salt to the mix, but if you only have salted butter to hand or prefer to cook with salted butter then you can omit the pinch of salt.
Serve on its own or with ice cream, cream, sweet white sauce or regular custard for a luxurious pudding.
Once made, these brownies keep well in a tin for the best part of a week, although they don't tend to stay around too long.