Gluten Free Nutty Fruit Chocolate Brownies Recipes

GLUTEN FREE CHOCOLATE BROWNIES RECIPE - BEST EVER!

Steps:

• Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with non-stick baking paper.
• Melt together your butter and chocolate in a microwave or over a bain marie until completely melted. Mix together and leave out to cool down to just warm / room temp.
• Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
• In another bowl crack 4 medium eggs (or 3 large eggs) and pour in your caster sugar. Beat together (I use an electric hand whisk) until paler in colour and almost a little frothy.
• Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula - it will initially marble and then turn super chocolatey.
• Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
• Fold in your chocolate chips, if using.
• Pour/spoon your brownie mixture into your prepared tin and smooth it over so it's even and level.
• Bake for about 35-40 minutes. The brownies will wobble slightly upon removing from the oven but will firm up as they cool. If you want them even more gooey, cook for 5 minutes less, if you want a firmer brownie, cook for slightly longer. I find with brownies all ovens seem to really vary.
• Its really important to allow your brownies to cool completely before removing from the tin and slicing them. I find they firm up even more after slicing.
• Serve as a treat at room temperature or warm with some ice cream as dessert. Enjoy!

GLUTEN-FREE BROWNIE BARS

Steps:

• Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

GLUTEN-FREE BROWNIES RECIPE

Steps:

• Set the oven to 190°C/375°F/Gas Mark 5.
• Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
• Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
• Dust brownie with icing sugar. Cut into 24 squares to serve.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.