The gooey, chocolaty, sticky yumminess, that sticks to the roof of your mouth so that you can lick it off with your tongue and savour its deliciousness. The softness as your teeth bite through the squidgy, sweet pillow of rich, dark decadence. Need I say more?
Recently, I have been craving brownies. Maybe it is my body reminding me of the health benefits of the dark chocolate that they contain (yeah right............. who am I kidding?).
I do not recall that they particularly existed when I was a child, but were imported from the United States at some stage and (unsurprisingly) have stayed firmly on the UK nation's sweet list. I have loved them for the time that I have known them (although I cannot remember when it was that I tasted my first one).
Apparently they originated in the US at the end of the 19th Century and although they are always made with more or less the same ingredients (flour, butter, eggs, chocolate and sugar), they vary their texture from light, drier and 'cakey', to more dense, fudgy and moist, depending on the ratios of ingredients used. Personally, I prefer the really squidgy ones. They always exude 'naughtiness' when you eat them, as though you should be hiding behind the bike sheds devouring them secretly............
Strangely, until now, I have never actually tried making gluten free brownies. I think probably because they are one of the few sweet treats that are already widely on offer in gluten free form in the 'mainstream' - supermarkets, cafes, etc. But this week, I decided that I needed to give it a go, not least because my daughter has been asking (increasingly loudly and for a very long time) for chocolate fudge brownie ice cream.
Well.............. chocolate brownie ice cream calls for chocolate brownies. Not just any old brownies, but the type that are really rich and gooey so that they won't go hard when they are frozen and will be extra chewy when you find a chunk in amongst the icy, chocolate, melting cream.
They also need to be good enough to eat on their own and leave you feeling guilty for wanting more, but having another one anyway.
Rather than follow a particular recipe, I have made up my own to get the texture that I wanted to achieve. And boy............... these are really gooey.......... Soft-centred, oozy, deep chocolate heaven!
What was that I heard from the other room? 'Mum................. can I have a brownie for breakfast?'
Gooey Gluten Free Chocolate Brownies (makes 16 slices)
110g good quality dark chocolate
70g plain gluten free flour mix (I used Mix A from this post)
85g caster sugar
85g soft brown sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ teaspoon xanthan gum1 teaspoon vanilla extract
2 large eggs
- Line a 20 cm/8 inch square loose-based baking tin with baking paper.
- Pre-heat the oven to 180⁰ C / 350⁰ F / Gas 4.
- Melt the butter and chocolate together in a large glass bowl placed over a saucepan of simmering water or in the microwave on 30 second bursts (medium setting), stirring frequently until completely melted and fully blended.
- Weigh and mix the flour, sugars, baking powder, salt and xanthan gum in a separate medium bowl and set aside. Make sure the mix is well blended and that any lumps are completely broken down.
- Break the eggs into a small bowl, add the vanilla extract and beat with a fork to blend.
- Pour the egg mixture onto the chocolate mixture and beat with a wooden spoon until blended.
- Add the dry ingredients and continue to beat until the batter is smooth.
- Pour the batter into the prepared baking tin, spread to the edges and smooth the top evenly.
- Bake for 20 to 30 minutes until the top is crisp and the centre just 'gives' when gently pressed.
- Remove from the oven and leave in the tin to cool for about 15 minutes before turning out and cutting into squares.
Gluten Free Alchemist © 2013 unless otherwise indicated