Lots of people claim their brownie recipe is the best in the world. I’m happy with just calling mine really good. Being simple to make is one of the best things about brownies so I’m not a fan of complicated undertakings with melting real chocolate and so on, but I still want really chocolatey brownies with a great texture.

The key here is quality cocoa powder. I recommend dutch processed cocoa, and in New Zealand I use Equagold brand for this recipe.
I guarantee a gluten free brownie that is essentially indistinguishable from a regular flour one if you use Edmond’s Gluten Free Flour, and I encourage you to try this recipe with other brands if you don’t have access to Edmond’s.

Pictured is brownies served with fresh berries, icing/confectionery sugar and dehydrated raspberry powder as a dessert, but these are really multipurpose. They are obviously delicious just as a baked good. You can mix up to two cups of nuts, candy or fruit into the mix for variation. I’ve crumbled them and used them pressed as the base for cheesecake style desserts, and used them chopped in chocolate trifles. This is particularly useful with the gluten free version, as a way to make gluten free desserts easily. And these brownies, served later on the morning I made them were always a tremendously popular option shared in the workplace.