C is for Chocolate Brownies Gluten Free

Mmmmmm chocolate!

We have made chocolate brownies before but it has been a while since the last batch.  Our usual Chocolate Brownies recipe contains apple purée which cuts out the butter and eggs and therefore lowers the fat and kilojoules.

This time we made a gluten free version inspired by this recipe for Gluten-Free Fudgy Pecan Brownies on Martha Stewart and it might have just become our new favourite.  I have converted the measurements for the ingredients to the Australian equivalents, lowered the amount of sugar used (next time I will try using just 1/4 cup sugar), used less chocolate overall but went for a dark chocolate for flavour and left out the pecans to make it nut allergy suitable.

To make these Gluten-free Chocolate Brownies here is what to do.

1. Preheat the oven to 180° Celsius.

2. Grease and line the baking tin.

3. In a small bowl, whisk together the cornflour, cocoa, cinnamon and salt.

Bear breaking the chocolate into small pieces.

Adding the chocolate to the butter for melting.

Melted butter and chocolate mix.

4. Break the chocolate into pieces and add it to the butter for melting in the microwave.

Bear is getting better at cracking eggs.

5. Add the eggs to the butter/chocolate mix, one at a time, and mix it really well.
 

6. Carefully stir the sugar and vanilla in with the melted chocolate/butter mix. Add the cornflour mixture and stir it until the batter is smooth.

7. Pour the batter into the prepared tin and bake it for 35 minutes and then let it cool.

8. Cut the brownies into squares.

9. Enjoy!

You can download a printable copy of this recipe from here.

Gluten-free Chocolate Brownies
Adapted from www.marthastewart.com
Makes 16 pieces

Ingredients
84g unsalted butter, chopped plus extra for greasing baking tin
1/3 cup cornflour
1/4 cup cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
220g dark cooking chocolate
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs

Directions
1. Preheat oven to 180° Celsius.
2. Lightly grease a 20cm square baking tin and line with non-stick baking paper. Leave 5cm extra hanging over edges.
3. In a small bowl whisk together the cornflour, cocoa, cinnamon and salt.
4. Break up the chocolate and place it in a large microwave safe bowl with the butter.
5. Microwave the butter and chocolate in short bursts on medium power until melted. It should take about 2 minutes all up.
6. Stir in the sugar and vanilla with the melted butter/chocolate mix.
7. Add eggs, one at a time, and mix well.
8. Add cornflour mixture and stir until mixture is smooth.
9. Pour batter into prepared tin.
10. Bake for 35 minutes or until skewer inserted in middle of brownies comes out clean.
11. Let cool in pan.
12. Remove brownies from pan and cut into squares.