|Prep time||10 minutes|
|Cooking time||30 minutes|
This is a standard gluten-free chocolate brownie recipe. I find it works well with buckwheat flour, which gives it a nice nutty taste. But it also works with various other gluten-free flours – just use whatever is available.
- Square cake tin, around 15 ⨉ 15cm
- Parchment paper
- 150g dark chocolate
- 30g cocoa powder
- 100g butter
- 200g caster sugar
- 100g plain, white, gluten-free flour
- 1 tsp baking powder
- 3 eggs
- Preheat the oven to 180℃. Line the cake pan with parchment paper and grease with a little butter.
- Place the butter and chocolate in a small pan and melt gently over a low heat, stirring until combined. Remove from the heat.
- In a medium bowl, combine the sugar, flour, cocoa powder and baking powder, then beat in the eggs.
- Add the melted chocolate mixture to the other ingredients and stir to combine thoroughly.
- Pour the batter into the pan, and tap on a flat surface gently a few times to level out the mix.
- Bake for 20-25 minutes until mostly set and starting to slightly darken around the edges. It should still be a little wobbly in the middle.
- Remove from the oven and leave the pan on a rack to cool. Slice into squares of whatever size suits.