Night in. Jammies on.

Tonight I am staying in. Thank goodness. I’m so tired after the week and think I am successfully completing my gluten free challenge – so far so good! Tonight though, as I lie on the couch in my jammies, I feel something rich and chocolatey is the only thing that could make my night better. A good while ago, I shared a simple recipe for brownies, but to be honest, this recipe I’m going to share with you today is all time. It’s a lot richer as it involves melting down 200g of dark chocolate but really does hit the spot. These Gooey Chocolate Brownies are also gluten free, and are actually really delicious frozen. When frozen, they kind of taste like the outside biscuit part of an ice-berger? Yes, yum.



Right, you need:

200g dark chocolate (make sure it’s gluten free!) 
275g butter
100g self-raising gluten free flour
2 tsp gluten free baking powder
4 large eggs
100g cocoa powder
1 tbsp milk
250g caster sugar
1tsp vanilla extract
Okay, so firstly you want to preheat your oven to 180 degrees or, as I have here, gas ovens to gas mark 4. You need to dig out a dish to bake your brownies too. Like last time, I used my Lasagne dish and lined it up with baking paper. Definitely line it, they’re so much easier to take out once the baking paper is under them
First real step in this recipe is to break up all the chocolate and put it into a microwave bowl along with the butter. Put this in the microwave until it’s all melted down. You could also do this with a bowl over a saucepan of simmering water – whatever is easiest for you. Once heated, add in a pinch of salt and mix.
Weigh out your flour, baking powder, sugar and cocoa and mix in a large bowl. Add your chocolate mixture to this and beat well. It should look a little on the dry side.

Add your eggs one by one, beating well in between each addition. Add you vanilla here too. Once you’ve added all the eggs, the mixture should look kind of silky and smooth. You can add nuts and fruit here too if you like. 
Pour your mixture into your prepared dish and leave in the oven to bake for a good 45 minutes.

 This is the awkward bit, you want them to be a little under cooked before you take them out, as the whole point is for them to be gooey. On the other hand, you don’t want them to be completely underdone! Once you take them out of the oven and let them cool, they will stabilize up a bit too.

Try and leave them to cool for a little while at least. They are yum warm but if it’s too hot then you might just burn your tongue and have a mess on your plate. Don’t worry if the top cracks up like in the photos. There is a lot of sugar in this recipe which gives it a cracked, crunchy top.
Brilliant with ice cold milk or a nice milky cup of tea. Enjoy you guys (ps, if you don’t need them to be gluten free, just use regular self-raising)

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