Updated: Oct 26, 2018
This could be THE best chocolate brownie recipe in the WORLD! You will have everyone talking about these beauties…
We make a gluten-free version of these regularly for the Cafe and they are honestly well worth making. Rich & gooey but not too sweet, this is a very simple recipe requiring no special skills just top quality ingredients.
Turn the oven on to 170ºC and line a baking tin with greaseproof paper
Melt 300g cooking margarine in the microwave for approx 2mins, then pour in 300g chopped up dark chocolate (I use 80% cocoa dark chocolate pistoles) and mix until it resembles Willy Wonka’s chocolate river.
Whisk 5 (free-range) eggs into 450g granulated sugar then whisk in the chocolate mix.
Whisk in 200g sieved plain four (or Gluten-free equivalent).
Pour into the baking tray and cook for 20-25 minutes until it has cracks around the edges & remains wobbly in the centre (the wobblier = the gooier).
Serve warm or cold (great for pudding with ice-cream & chocolate sauce: heat some cream then melt in chocolate & sugar to taste)
Some Variations:
After the flour has gone in you can add 200g of nuts/dried cherries or whatever else you fancy? Perhaps small sliced slithers of orange zest or ground cardamom?
Tip: to ensure even distribution when adding your bits: pour half the mixture in the tin, then sprinkle on your nuts/fruit etc before covering with the remaining mix. There’s nothing worse than wanting a nutty brownie and only finding one in your slice! My father-in-law taught me this when buying nut chocolate: always feel the underneath of the bar before you buy it!
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