They’re to take to a BBQ and the host can’t have gluten, so I substituted Dove’s Farm Gluten Free Flour for normal flour and hoped for the best!
First melt 4oz/110g Green and Black’s Organic Cooking Chocolate and 4oz/110g unsalted butter over a saucepan of simmering water – only use an inch or so of water, as if it touches the bottom of the bowl it makes the chocolate go funny. Let it cool a little before doing the next step.
Then just add 8oz/222g caster sugar, 4oz/110g plain flour, half a teaspoon of baking powder, a pinch of salt and a scattering of xanthan gum, and then 2 large beaten eggs (I used large as gluten-free flour is extra thirsty so recipes often need extra liquid if you’re adapting them.) Put them in last as the chocolate and butter mixture will still be quite warm – you don’t want scrambled eggs! Stir the mixture together and then stir in about 4oz/110g of chopped walnuts if you like them, if not, just leave them out.Spread it into a lined, 18x28cm/7×11 inch tin, and put them in the oven at 180°C/350°F for about 25 minutes. Let them cool in the tin for about 10 minutes and then cut them up, and cool them on a wire rack.
I was slightly concerned as the mix was quite dense, so I wondered if I needed to add extra liquid. But I crossed my fingers and put them in the oven, and actually the consistency was just about right. My idiotic oven did make them look crisp on top, so I was worried I’d over done them, but actually if anything they were underdone as they fell apart a bit when I got them out of the tin. Never mind, they tasted really good – gooey on the inside and crispy on top, just like a brownie should be!