Gluten Free (or GF for the cool kids😉) baking is so popular. I’m often asked if I have any GF recipes and until now, I’ve said no. I’m a traditional baker and tend to bake with old school ingredients, but sure you’ve got to move with the times eh.
I decided to play if kinda safe with my first ever attempt at GF baking and chose brownies. After much googling, it was a choice between this Doves Farm recipe and another one. The one that didn’t get made, still has my curiosity, so now doubt, will be baked at some stage.
These are lovely chocolatey brownies. I baked them for some running friends and they were demolished fast. That said runners like cake🤣
The recipe is from Doves Farm – I used their FREEE flour and baking powder for the recipe. I bought both products in Nolans Supermarket, Clontarf, Dublin but presume they are widely available.
Ingredients:
- 150g plain chocolate or vegan chocolate (I used 70% dark chocolate)
- 100g butter or vegan butter (I used salted butter)
- 200g sugar
- 100g GF Plain White Flour (I used Doves Farm FREEE )
- 1 tsp GF Baking Powder (I used Doves Farm FREEE & used a level tsp )
- 3 eggs (or 3 tbsp FREEE Chickpea Flour + 6tbsp water) (I used 3 eggs)
- butter, for tray ( I lined the tin, see below)
Method:
- Pre-heat the oven to 180ËšC, Fan 160ËšC, 350ËšF, Gas 4
- Rub some butter around the inside of a 15x20cm/6×8″ baking tray or insert a baking liner. (*see tips below)
- Gently melt together the chocolate and butter.
- In another bowl mix in the sugar, flour and baking powder.
- Break the eggs into a large bowl, beat to combine then beat in the flour mix.
- Stir in the melted chocolate and butter.
- Pour into your prepared dish.
- Bake in a pre-heated oven for 22-30 minutes. (*see tips below)
- Cut into squares or slices before serving warm or cold.
thecakemum tips/observations:
It’s important to use the right size tin when baking. My tin was too big, so I reduced the size by building a type of dam. I’ve included a photo, to show what I mean. I used Bacofoil ‘Parchment and Foil’ to reduce my tin size as it is easy to shape and doesn’t collapse, but tinfoil would do the job too. If using tinfoli, I’d double line it and put baking paper on top of the tinfoil just to be sure the brownies doen’t stick.
The recipe said 22-30 mins. 8 mins difference is lot for brownies. I had read comments on the recipe website, that some people needed to bake them for longer, so I left mine in for 24 mins. Each oven is different but 22 mins, would have been perfect in my oven. The outer part of my brownies had gone a bit cakey, still nice but not the brownie texture I adore.
I melted the chocolate and butter over a low heat in a saucepan and stirred it. You could also do it in a bowl over a saucepan of boiling water or in a microwave.
I sifted the flour and baking powder to avoid having lumps, I’m not sure if it was necessary but only took a few seconds.
If you don’t have GF baking powder, I reckon the recipe would still work. to be honest, I never add a raising agent to my usual brownies and they are delish. They have regular plain flour in them, so are not GF – link for recipe below
https://thecakemum.com/2018/01/12/chocolate-brownies/
Happy Baking and #stayhome x
De (aka thecakemum)
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