So just a quick post today featuring one of my favourite gluten-free recipes ever. I am a big fan of brownies and my ultra-rich recipe is one I turn to a lot but when I was doing my gluten free trial I tested out this recipe and found it to be equally as delicious and just as easy to make. Compared to the my usual brownies these aren’t quite so rich but still chocolatey with less cocoa, more chocolate and the addition of cranberries and caramel drops (which add a little bit of a black-forest spin to a simple brownie recipe). This recipe makes about 18 little muffins (which I think are kind of adorable) or you can make about 18 slices using a tin.
The recipe is taken mostly from a Julian Lelerc recipe for GF brownies (which I cannot find online and which I have a cut out article of which gets increasingly dirty and damaged each time I make these) and really is incredibly easy whilst being wonderfully tasty and full of chocolate goodness.
- 200g Butter cubed
- 200g Dark cooking chocolate, chopped roughly
- 1 1/2 Cups Brown Sugar
- 4 Eggs, lightly beaten
- I C Gluten-free flour (available at Supermarkets)
- 2Tbsp Cocoa powder
- Roughly 1/2 Cup of craisins and 1/2 Cup of Nestle Caramel Drops (but you could add/substitute with mini marshmallows, almonds, chocolate drops, or anything else that takes your fancy
- Preheat oven to 180.C and either line your muffin tin or baking tin with muffin cases/baking paper.
- Place butter and chocolate into a heatproof bowl over a saucepan of simmering water. Or if you are lazy like me just pop it directly in the saucepan over a very low heat/microwave with 30 second bursts with heaps of stirring in between. Melt until everything is smooth and combined (i.e. the chocolate is melted..)
- Sift in the flour and cocoa and stir into the chocolate mixture,
- Add in the extra ingredients and stir to combine.
- Pour into your chosen baking receptacle and bake for around 10-15 mins in the muffin tin (test after ten mins quite often with a skewer, or in my case a piece of spaghetti past (uncooked!) to test. These will be best if the skewer/pasta comes out almost clean, moist but not completely dry). If using a rectangle brownie tin bake for approx 45-50mins. Remove to cool then enjoy! Or if you can resist long enough sprinkle with icing sugar cause it looks pretty
These are delicious and moist, rich but also complex with the taste of tart craisins/cranberries and delicious morsels of caramel. These also last really well if you store them in a airtight container. I am sure you could substiture the GF flour for normal flour but I have no idea if it turns out the same. I think the dense nature of GF baking really works for this recipe and creates the perfect little lunchbox treat for work, firm on the outside but deliciously chocolatey on the inside. Definitely give it a try, they are basically fool proof. The only real warning I have is to make sure you don’t overcook them. These are 100x nicer when they are still a little under on the inside. This is harder to acheive in muffin form but with a little careful testing can still be done.
Give them a try and let me know what you think! Also if you have any other great ideas for additions please share below. I will making this many more times in the near future…
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