“Anything is good if it’s made of CHOCOLATE” -Jo Brand
3rd July 2020
Who doesn’t love chocolate? We have a sweet tooth, isn’t it obvious? 🙂 It’s an addictive bliss in a bite. It contains several substances that makes it feel “addictive”. These include tryptophan, an essential amino acid that is a precursor to serotonin, a neurotransmitter involved in regulating moods. No wonder! Now, we’re talking about medical terms here. In simple terms, CHOCOLATE is good for you! Watch out with the added sugar tho, sugar is also addicting and it’s effects can be detrimental in the long term. So when you’re feeling blue and a little bit under the weather, forget about the world and munch on this yummy, gooey,oh so chocolatey brownies.
This recipe is Gluten free. Gluten is a protein found in many grains, including wheat, barley and rye. It is life-threatening to people with celiac disease. Celiac disease is a chronic digestive disorder resulting from an immune reaction to Gluten.
We have been searching high and low for the perfect brownie recipe. We like our brownies moist, not cakey. We also love the deep chocolate taste, hence we used dark chocolate for this recipe. However, if dark chocolate doesn’t suit your palate, you are always free to use milk chocolate. Let us know how your brownies go! Happy Baking.
GLUTEN FREE BROWNIES
250 g Dark Chocolate (we used Cadbury 70% baking chocolate)
200 g unsalted butter
4 medium sized eggs
170g white sugar
50 g corn starch
50 g cocoa powder
5 g baking powder
Nuts (preferably pecan,walnuts or almonds) optional
Preheat oven. Preheat oven to 180 c for at least 15 minutes. Every oven is different so get to know your oven. Grease and line a baking pan with parchment/baking paper.
Melt butter and chocolate. Melt in a double boiler over medium heat, stirring constantly until smooth. You can use a saucepan over very low heat, you have to watch out tho not to burn your mixture. Remove from heat and set aside in room temperature.
Mix eggs and sugar. In a separate bowl, mix eggs and sugar together. Set aside.
Mix dry ingredients. In another bowl, mix sifted cornstarch, cocoa powder and baking powder. Set aside.
Add wet ingredients. Add eggs and sugar mixture to the melted butter and chocolate. Ensure that the chocolate mixture is at room temperature, not very hot, otherwise, the eggs will cook. and you end up with scrambled egg on your mixture.
Add dry ingredients. Mix the dry ingredients into the mixture thoroughly. Make sure everything is well incorporated. You can add nuts at this stage if you prefer.
Pour the batter. In a square pan lined with parchment paper, pour the batter.
Bake. Bake at 180 c for 45 minutes or until it’s set. Cool in pan.