Who doesn’t love a Chocolate Fudge Brownie?! Here we have a Gluten Free Chocolate Fudge Brownie. Soft, Chewy, gooey chocolatey loveliness!! And this recipe is one of my all time favourites too.
It took me a lot of attempts to get to this final recipe, but its something I’m proud of and one of the most requested I have!
And there is a reason for it being Gluten Free too. One of my good friends is a Coeliac and was getting upset with me making lovely cakes and him not getting to enjoy them. So I experimented with different types of Gluten Free flour until I found the perfect one, then designed this Brownie using it, and it works perfectly. Now I use this flour for almost all my cake baking. It gives a fantastic crumb, but also keeps cakes moister for longer!
The flour I use is Asda’s own Gluten Free Blended Flour, click here for the link.
Gluten Free Chocolate Fudge Brownie
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Loading...Bitter sweet Chocolate Brownie, bejewelled with pieces of fudge and chocolate chips
Ingredients
- 300g caster sugar
- 200g chocolate (either dark, milk or mixture of both)
- 250g unsalted butter (room temperature)
- 4 large eggs
- 90g cocoa powder
- 100g plain flour
- 1 teaspoon baking powder
- 25g chocolate chips
- 25g fudge pieces
Instructions
Preheat oven too 180c
Break chocolate into a glass bowl and place over a saucepan of slowly simmering water. This will melt the chocolate without splitting the cocoa solids and cocoa butter, but make sure the glass bowl is not touching the simmering water.
While chocolate is melting use an electric mixer to whisk butter and sugar together. Once butter is creamed start adding eggs one at a time (this may look like its curdled, but once you start adding the flour and cocoa powder it will mix together perfectly).
Next, slowly start sieving flour, cocoa powder, and baking powder to remove lumps, then using a large wooden spoon/spatula slowly start to mix together, but do this slowly to stop you ending up in a cloud of cocoa powder!
Next, pour the melted chocolate into the mixture and mix together.
Once the mixture is well combined, you can add any extras you like, ie 25g of fudge pieces, 25g of chocolate drops, 25g of small marshmallow pieces, 25g chopped nuts
Line a large baking tray with buttered greaseproof paper (use wrapping from butter to grease as this will still have some butter on it, or use a few squirts of spray oil). Now pour your mixture into the tin, to about an inch thick and place towards the top of the oven and bake for between 20-30 minutes (turn tray halfway through baking to get an even bake).
Test brownie by placing a skewer or toothpick in and pulling it out, it should come out nearly clean, with a little of the mixture towards the end of the skewer/toothpick. You can also test by giving it a little wobble. If it seems to be still too liquid under the crust then give it a few more minutes. It's best to have an underdone brownie than overdone as the flour will still set as it cools.
Once cooled, dust with icing sugar, cut into squares and enjoy.
Best served slightly warmed up with some Vanilla Ice Cream and Hot Chocolate Fudge Sauce!!
Notes
If you like your Chocolate Brownie's a little more cakey, then increase flour to 200grams and bake until mixture feels bouncy, and skewer comes out clean.
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