Easter is synonymous with chocolate for me and I was looking for a recipe to make a gluten free chocolate cake for a bit of a do at a friend’s house. Having bought a pack of Doves Farm gluten free self-raising flour I noticed a recipe for brownies on the back which looked very easy to make and too good to resist.
Looking at recipes on the Doves Farm website, it’s almost as if they suggest you can use the gluten free flour in place of ordinary flour in anything. So far I’ve only used the product a handful of times but it’s certainly always been a success.
The flavour was good and chocolatey and although the texture was slightly different from many other brownies, I think anyone would be hard pressed to identify that this was because of the GF flour.
Brownies are often better the day after baking but I’m afraid I can’t vouch for this as they all disappeared on the day!
150g gluten free dark chocolate
100g Doves Farm self-raising GF flour
Preheat the oven to 180°C / 160° fan / gas mk 4. Grease and line a 20cm square baking tin.
Beat the eggs together in a large bowl. Add the flour and sugar and mix well to combine.
Put the chocolate and butter into a small saucepan and heat gently until melted together, stirring well.
Add the chocolate mixture to the flour mixture and mix well. Pour into the prepared tin.
Bake for 30-35 minutes until the skewer test is passed. There should be a crusty top and a soft middle so be careful not to over bake.
Cool in the tin.
Cuts into 25 small or 16 regular brownies.