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Gluten-Free Chocolate Brownie

Ingredients
9

Chocolate brownies are a firm favourite on many dessert menus and Steven Bennett, executive head chef and director of The Comfy Duck (www.thecomfyduck.com) in Laceby, Lincolnshire, has adapted his recipe to make it gluten-free… With gluten-free dishes being increasingly sought out on menus, it is becoming more and more important...

Ingredients

9 Total
  • 350 g Country Range Dark Chocolate Drops
  • 175 g Country Range Butter
  • 7 Country Range Free Range Medium Eggs
  • 400 g golden caster sugar
  • 175 g gluten free flour
  • 50 g Country Range Cocoa Powder
  • 1 tsp xanthan gum
  • 50 g Country Range Chopped Walnuts
  • 50 g Country Range White Chocolate Drops

Method

  • 1

    Step 1

    Place the chocolate and butter into a heatproof glass bowl and gently melt together over a pan of simmering water.
  • 2

    Step 2

    In a separate bowl, whisk together the eggs and sugar until pale and airy.
  • 3

    Step 3

    Once the chocolate and butter has melted, cool for 5 minutes and fold into the egg mixture a third at a time.
  • 4

    Step 4

    Sift together the flour, xantham gum and cocoa powder and fold into the chocolate mixture.
  • 5

    Step 5

    Stir in the white chocolate drops and desired nuts and place into a lined baking tin and cook at 180ºC for 25-30 minutes.
  • 6

    Step 6

    Brownies are best served gooey and slightly undercooked, so if the batter still feels loose to gently shake, leave to cool and it will set with a delicious fudgy centre.
  • 7

    Step 7

    Once cool, slice and store in a cool and dry place before serving.

Ingredients

9 Total
  • 350 g Country Range Dark Chocolate Drops
  • 175 g Country Range Butter
  • 7 Country Range Free Range Medium Eggs
  • 400 g golden caster sugar
  • 175 g gluten free flour
  • 50 g Country Range Cocoa Powder
  • 1 tsp xanthan gum
  • 50 g Country Range Chopped Walnuts
  • 50 g Country Range White Chocolate Drops

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