This may be a bold claim but I think these have got to be the best ever chocolate brownies! You wouldn’t know they were allergy friendly and you won’t stop eating them. They are soft, squidgy, super chocolatey. Everything you want from a brownie.
It takes about 15 minutes prep and 35 minutes baking time to produce a batch of 24 mouth watering bites of heaven. I would suggest making these, as quickly as humanly possible and delighting in the decadence that awaits.
This recipe is not egg free however I’m working on that and I hope to have the perfect egg free alternative very soon.
- 200g Dark Chocolate. (Ensure dairy and soya free)
- 75g Dark Chocolate Chips. (Ensure dairy and soya free)
- 250g softened margarine. (Ensure Dairy and Soya free).
- 100g Soft Dark sugar.
- 200g Caster sugar.
- 3 whole eggs and 1 additional egg yolk.
- 1 teaspoon vanilla essence.
- 70g Gluten free Plain Flour.
- 75g Cocoa Powder.
- 1/2 teaspoon Xantham Gum. (Omit if your flour blend contains gum)
- 1/2 teaspoon baking powder.
- Preheat the oven to 180c and prepare a suitable baking tin. I use a 9inch square, loose bottomed tin and line this with a square of parchment paper.
- Melt the 200g dark chocolate and put to one side.
- In a large bowl cream together the margarine and both sugars until light and fluffy.
- Beat in the eggs and additional yolk vigorously for 3-4 minutes.
- Add the remaining ingredients and melted chocolate and fold together until you have a smooth batter.
- Pour into the prepared baking tin and place into the centre of the oven for 35-40 minutes.
- Once baked the top of the brownie should be slightly crisp. A skewer inserted will not come out completely clean.
- Place into the refrigerator, on a heatproof mat or board, as soon as you remove from the oven. This will ensure the brownie is as squidgy and soft as possible.
- Allow the brownie to cool for atleast 15 minutes before slicing into your desired number of squares. If you slice while warm place back into the refrigerator to cool completely. You can then store in an airtight container for upto 3 days.