Gluten Free Gooey Brownies
This is my go-to gluten free recipe, because it is so easy and they come out perfect every time! They are squidgy, gooey and can be made with milk or dark chocolate. To jazz them up, try swirling in some peanut butter into the batter. Or, take them out 5 minutes before they are ready and add your favourite chocolate on top. The possibilities are endless!
170 g unsalted butter, melted
200 g caster sugar
90 g brown sugar
1 tsp vanilla extract
3 medium eggs
40 g cocoa powder
70 g gluten free plain flour
75 g milk or dark chocolate chips
Makes 12 good sized squares or 9 larger ones
The gluten free flour I use is from Doves Farm
8 inch square tin
Preheat the oven to 160C. Line an 8 inch square baking tin with greaseproof paper, ensuring two sides overhang so you can easily remove the brownies.
In a large mixing bowl, or freestanding mixer, add the melted butter and both sugars and gently whisk together. Pour in the vanilla extract and whisk again.
Add the eggs, one at a time, mixing in-between, then sift in the cocoa powder and flour. Stir until just combined, then add the chocolate chips and mix again.
Pour the brownie batter into the prepared tin and pop in the oven on the middle shelf. Bake for approximately 25-35 minutes or until they no longer wobble in the middle.
Leave in tin and transfer to a wire rack to cool completely before cutting into squares.
For extra tastiness, dollop some peanut butter into the brownie mix and swirl it round with a knife before popping it in the oven.