the best chocolate brownies (gf)
I am so sleepy. I think I’ve had around 3 hours shut eye and I never seem to be able to sleep in past 7am, even if it’s a Sunday and I went to bed late. Anyhow, It’s a beautiful sunny day today and if you live in Australia, you’d know that it’s been quite miserable and that Summer has very much felt like a rainy winter, for the most part. So I’m going to take advantage of the sunshine and get outside to watch some cricket. I’m not a fan but I thought it sounded like a good opportunity to laze around, watch someone I dig do something they love, read a book and eat some food in the sun. Hard to say no to that and I’m looking forward to it.
I’ll be bringing some of these brownies with me. I made them last night and they are perfect! Moist, with somewhat of a crunchy top and rich in flavour.
This recipe gets you a big square, which I cut into about 12 or so pieces.
200g unsalted butter, chopped
200g good quality dark chocolate, roughly chopped
1/2 cup brown sugar
3 free-range eggs, lightly beaten
1 tsp vanilla extract
3/4 cup gluten-free plain all-purpose flour
2 tbs cocoa powder
Preheat oven to 190°C. Line a cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 30-40 minutes or until set. Ensure it is not burning around the edges. Set aside to cool on a wire rack.
Slice and serve!