Are you after a gluten free brownie recipe that’ll knock your socks off? Well put on your seat belt coz this one is about to become your new fave!
So how good are brownies? I mean any brownies, right? Once you get that perfect recipe that’s fudgy and chewy all-at-the-same-time then you’re set to add all kinds of other goodness to them. When I say goodness I don’t really mean ‘good’, you know. I’m talking adding more chocolate or nuts or whatever…
I’m usually not into modifying recipes for allergies and such. I mean if I can eat it that’s all that matters right? And I can spot that something’s gluten free a mile off! I usually avoid anything that’s labelled gluten free coz they just don’t seem to be as good (don’t shoot me down, I’m sure there are plenty of lovely gluten free goodies out there, I just don’t seem to find them!). So, I have a friend at work who’s Coeliac and I thought that because there’s so little flour in this recipe that I’d substitute it for coconut flour and see how they turned out. And you know what? Cannot tell the difference.
- 420g / 15 oz unsalted butter doesn't need to be softened
- 600g / 21 oz gluten free dark chocolate
- 600g / 21 oz dark brown sugar
- 4 tsp vanilla extract
- 6 eggs
- 3 egg yolks
- 255g / 9 oz coconut flour or plain/all purpose flour if making non-gluten free brownies
- 100g / 3.5 oz chopped pecans (optional)
Preheat oven to 160°C or 320°F.Grease and line a 35cm (13.5 inch) by 22cm (8.75 inch) pan that's at least 5cm (2 inches) deep.
Place the butter and chocolate in bowl over simmering water. Don't let the bowl touch the water, stir occasionally.
In a separate bowl mix together the sugar and flour. Add all of the eggs, egg yolks and vanilla and chocolate mixture. Mix until well combined.
Finally fold in the pecans.
Pour into your greased and lined pan and bake for about 30-40 minutes or until a skewer inserted comes out with moist crumbs attached.