There are lots more gluten free recipes around now as so many people are either avoiding wheat or going completely gluten free. Baking a nice cake for someone in this position isn't very easy though. A cake with ground almonds gives a better result I think than the branded flour but this recipe for that simple favourite - brownies - uses that flour and was really successful. I think the optional walnuts are necessary for a good consistency though. I have reduced the sugar content and cooking time in the original. All I can say is that they were well received!
Gluten Free Brownies
100 g butter
150 g dark chocolate - as dark as you like but I used 50 per cent
150 g brown sugar, preferably muscavado for flavour
100 g gluten free plain flour
1 tsp baking powder - one of the big makes is gluten free
3 eggs
50 - 75 g crushed walnuts
Oven at No 3/150
Melt the butter and chocolate together
Mix the dry ingredients
Beat in the eggs. When the chocolate mixture is smooth beat it in as well.
Stir in the nuts.
Pour into a lined shallow tin roughly 8" by 10"
Bake 25 mins or until the top has risen and has formed a crust.
Let it cool before cutting into squares .
Gluten Free Brownies
100 g butter
150 g dark chocolate - as dark as you like but I used 50 per cent
150 g brown sugar, preferably muscavado for flavour
100 g gluten free plain flour
1 tsp baking powder - one of the big makes is gluten free
3 eggs
50 - 75 g crushed walnuts
Oven at No 3/150
Melt the butter and chocolate together
Mix the dry ingredients
Beat in the eggs. When the chocolate mixture is smooth beat it in as well.
Stir in the nuts.
Pour into a lined shallow tin roughly 8" by 10"
Bake 25 mins or until the top has risen and has formed a crust.
Let it cool before cutting into squares .
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