Eat the Seasons… February
Gluten Free Chocolate Brownies
Ingredients:
- 375g Salted Butter
- 400g Dark Chocolate (chocolate mix)
- 480g Castor Sugar
- 6 Medium Eggs (egg & sugar mix)
- 225g Rice Flour
- Pinch Salt
Method:
- Preheat the oven to 1800C or to gas mark 4.
- Prepare your tin measuring approximately 33cm x 23cm x 5cm by lining with parchment paper.
- Cut the butter into small cubes and place in a saucepan with your chocolate to melt slowly over a low heat.
- Stir chocolate mix until smooth and glossy. Allow chocolate mix to cool.
- Break the eggs into a bowl, add sugar, lightly beat together (egg & sugar mix).
- Measure your flour and sieve into another bowl, add a pinch of salt.
- Pour the egg & sugar mix into the cooled chocolate and beat well together with wooden spoon or spatula.
- Finally add the flour and beat together well.
- Pour into your lined tin.
- Bake on the middle shelf in the oven for a total of 30 minutes, after 15 minutes baking, open the oven and turn the brownie for a perfectly even bake.
Enjoy!
You can email Suzanne with any comments or questions at info@suzannejames.co.uk