Thanks to everyone we met over the weekend at the Woking Food and Drink Festival! We all had such a great time!
A lucky few who dropped by to see us on Sunday afternoon enjoyed some decadent gluten free and dairy free brownies. They were very well received with many asking for the recipe so here it is! It’s flexible so modify to suit your taste and dietary needs.
225g butter or cooking margarine (we used Trex – a non hydrogenated vegetable fat) plus extra for greasing
200g self raising flour, sifted (we use Dove’s Farm Gluten Free Flour which you’ll find in the ‘free from’ section of your local supermarket)
1 tsp vanilla extract
275g dark chocolate 70%
300g caster sugar (you can use an alternative sweetener such as agave but we usually use sugar)
5 large eggs
Pinch of salt
Optional – 300g whole hazelnuts (these weren’t in our brownies on the weekend in case anyone had nut allergies)
Preheat oven to 180C or fan forced 160C. Lightly grease a 21 x 29 cm shallow pan. Adjust time for larger pans (shorter) or smaller pans (longer) accordingly.
Place butter, vanilla, chocolate, caster sugar and pinch of salt into a microwaveable bowl. Melt in the microwave on medium setting for 2-3 minutes, stirring after each minute. (I would recommend not melting the chocolate completely in the microwave. After three minutes it is soft but hot and will melt with some stirring.) Once everything is melted but cooled a little, add the eggs one a time mixing in with a whisk after each one.
Fold in the flour, then the nuts. Make sure everything is mixed well and pour into the baking pan. Bake for 25-30 minutes, check with a toothpick to make sure it’s cooked through. Brownies should be cooked through but still quite moist. Allow brownies to cool for about 10 minutes then remove from the baking pan and allow further cooking on a wire rack (I found if they cool in the pan it may be difficult to remove.) Once at room temperature cut into squares.
Optional – dust with icing sugar for a nice finish