By Helen Tzouganatos, Hungry and Fussy
Crisp. Chewy. Gooey. Dense. Chocolatey. Nutty. I wholeheartedly promise this is the WORLD’S BEST Chocolate Brownie recipe. Trust me.
The ultimate brownie must have the right amount of fudginess, a crisp exterior and moist centre and the perfect ratio of chopped nuts to cake. This gluten free recipe ticks all those boxes. The ultimate sin is overcooking your brownies so proceed with caution. You don’t want a dry brownie, remember a moist centre is the gold standard.
Crisp. Chewy. Gooey. Dense. Chocolatey. Nutty. I wholeheartedly promise this is the WORLD’S BEST Chocolate Brownie recipe. Trust me.
The ultimate brownie must have the right amount of fudginess, a crisp exterior and moist centre and the perfect ratio of chopped nuts to cake. This gluten free recipe ticks all those boxes. The ultimate sin is overcooking your brownies so proceed with caution. You don’t want a dry brownie, remember a moist centre is the gold standard.
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If you prefer a nut free version simply omit the nuts or load your brownie with extra milk, dark or white chocolate chunks. You can also throw in some dried fruit like sour cherries or fresh raspberries for a fruity twist. Pretty much anything works here so get creative and enjoy.
Serves: 12
Ingredients
- 350g unsalted butter, chopped
- 300g 70% dark cooking chocolate, chopped
- 500g brown sugar
- 100g Bob's Red Mill 1 to 1 plain gluten free flour, sifted
- 80g raw cacao or cocoa powder, sifted
- 1½ tsp baking powder
- 5 eggs, lightly beaten
- 200g walnuts, chopped
- Raw cacao or cocoa to dust
Instructions
Conventional Method
- Preheat oven to 180c.
- Combine butter and chocolate in heatproof bowl and melt in the microwave.
- Combine sugar, flour, cacao and baking powder in a mixing bowl. Add melted chocolate mixture and beat to combine.
- Add eggs and walnuts and beat to combine.
- Pour mix into a lined 30cm rectangular baking tray and bake for 30 minutes. Cool in tray then transfer to a chopping board and slice into squares.
- Dust with cacao and serve with dollop cream.
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Thermomix Method
- Preheat oven to 180c.
- Combine butter and chocolate in mixing bowl and melt 50C/5 min/speed 2.
- Add sugar, flour, cacao and baking powder. Mix 20 sec/speed 5.
- Add eggs and walnuts. Mix 10 sec/speed 5.
- Pour mix into a lined 30cm rectangular baking tray and bake for 30 minutes. Cool in tray then transfer to a chopping board and slice into squares.
- Dust with cacao and serve with dollop cream.
