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.
Really Good Brownies With A Gluten Free Option
Course: BakingCuisine: AmericanDifficulty: Easy24
servings5
minutes25
minutes30
minutesEasy and delicious brownies
Ingredients
1 cup butter, melted
1 cup dutch processed cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup flour (use Edmond’s Gluten Free Flour for gluten free option)
1/2 teaspoon salt
Directions
- Preheat oven to 175c
- Line a 25cm by 30cm pan with baking paper. Leaving longer ends will help to lift the brownies from the pan.
- In a mixing bowl, combine the melted butter and the cocoa and mix until well combined
- Add the sugar and mix well
- Add eggs one at a time and mix until well combined
- Add flour, salt and vanilla extract, and mix until flour is fully incorporated and no longer visible, but no more.
- Add fruit/nuts/chocolate chips/candy if desired
- Add to pan and spread evenly. Bake until a skewer comes out with moist crumbs – approximately 25 minutes.
- Leave to cool in pan for five minutes, then remove entire pan of brownie to cool on rack. Slice to desired size while warm, or cut with cookie cutters. Can be served warm. Optionally sift icing/confectionery sugar over brownies to serve.
