This is a gluten-free brownie recipe that everyone will love! Fan of cakey, fudgy, or chewy brownies? Somehow these triple chocolate brownies are all 3! Made all in one bowl and with just 25 minutes in the oven, these are a fail safe recipe all round.
100grams dark chocolate= 3.5 ounces (broken into pieces)
185grams dark brown sugar= 1 cup or 6.5 ounces
3largeeggs(In Australia I buy the eggs that are labelled 'extra large' or 700 grams. I believe egg sizes are the same as this in the US, but the equivalent in the UK is 'large' eggs.)
Prepare an 8 x 8 inch (20 x 20cm) square baking pan by lining it with baking paper and spraying lightly with oil (or greasing with butter). Preheat the oven to 180C/355F.
Melt the butter and chocolate together in a large bowl in the microwave in 30-second bursts (1.5 to 2.5 minutes, depending on your microwave).
150 grams butter, 100 grams dark chocolate
Stir well until the butter and chocolate are fully melted and smooth. Add the sugar and stir that in as well.
185 grams dark brown sugar
Let cool slightly. Then whisk the eggs and the egg yolk lightly and stir them into the mixture.
3 large eggs, 1 large egg yolk
Stir in the vanilla, then the cocoa, baking powder and salt.
1 teaspoon vanilla essence, 30 grams cocoa powder, ½ teaspoon baking powder, 1 teaspoon salt
Stir in the flour just until you can't see any more white bits. Then fold in the chocolate chips gently.
Pour the mixture into the prepared baking pan and smooth out to the edges. Bake for around 25 minutes or until the edges are set and a skewer/sharp knife inserted into the centre of the brownies comes out with a bit of sticky (but not raw) batter on it.
Video
Notes
Melting the butter and chocolate: I usually use my microwave for this. If you don't have one or you prefer, you can melt in a bowl set over a pan of boiling water (don't let the bowl touch the water). What kind of chocolate to use: I like to use a good quality dark chocolate with between 45 to 70% cocoa solids. A chocolate with a higher percentage of cocoa solids will make for a slightly darker and less sweet brownie. Sugar: These brownies also work well with light brown sugar if you don't have dark.Flour: My gluten-free flour is rice flour based. Other brands may contain different ingredients such as corn flour or garbanzo bean flour, which are fine. You can also use almond flour or spelt flour instead if you like. Your flour may or may not contain xanthan gum. No need to add any if it doesn't.I can confidently say that most gluten-free flours will work in this recipe as it only contains half a cup! The texture may be slightly different with different flours, but the brownies will still be delicious.You can even use ordinary plain flour in this recipe successfully if you don't need them to be gluten-free.How to know when they're done: The brownies are done when the edges are set but a sharp knife or skewer poked into the centre comes out with sticky (but not completely raw) brownie batter on it. I find 25 minutes in the oven is perfect, but start checking from 22 minutes. Better to slightly under bake than over bake! Storing/Freezing: In an airtight container, these brownies will keep well for 3 to 4 days at room temperature. Pop them into the fridge and they'll keep for around a week. You can also freeze the brownies in an airtight container or well wrapped for up to 3 months.