This brownie is super moist, fudgy and full of chocolate goodness. The best thing about it is that it is gluten-free and you would never know! Disappeared in no time at my son's birthday and was quick and easy to prepare. It is best to leave the brownie overnight to get that real fudgy texture but if you can't bare to wait then you can eat it warm from the oven. You can also make this brownie with normal plain flour and omit the walnuts if you don't like them. Enjoy x x
Ingredients 200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 tsp of vanilla extract
3/4 cup gluten-free plain flour
2 Tbsp of cocoa powder
1/2 cup of walnuts, chopped
Preheat oven to 190 C. Grease and line a square cake tin with baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat. Stir constantly until melted and smooth. Remove from heat and transfer to a heatproof bowl to cool to room temperature.
Add eggs and vanilla to chocolate mixture and combine. Sift flour and cocoa over mixture and add walnuts. Fold together until JUST combined.
Pour brownie mixture in to prepared tin. It might have a few lumps and bumps but these will all even out during cooking. Bake for 20minutes or until a skewer insterted comes out with a few crumbs attached. You want it to be moist so it needs to be only just set when it comes out of the oven.
Set aside to cool. Once cooled, wrap in gladwrap and place it in an airtight container. Leave overnight before serving the next day to get the perfect brownie texture. If you can’t wait, you can eat it warm from the oven.