A rich gluten free brownie made with coconut flour.
Course: Afternoon Tea
75gramsdark/bittersweet chocolate3 ounces
115gramsunsalted butter1 stick
4large eggs - beaten
60gramscoconut flour1/2 cup + 2 tablespoons
25gramsunsweetened cocoa powder1/4 cup
100gramsdark/bittersweet chocolate chips1/2 cup
Preheat your oven to 190C / 375F / Gas mark 5 and line an 8x11 inch tin.
Break the chocolate up and melt it along with the butter in a heatproof bowl over a pan of barely simmering water. Once it has melted take it off the heat and leave it for a few minutes to cool a little.
Add in the beaten eggs, vanilla extract and sugar and mix well.
Sieve in the coconut flour, cocoa powder and salt then mix it into the batter.
Gently stir in the chocolate chips.
Pour the batter into your lined pan and pop it in the middle of your preheated oven and bake for 35 minutes if you like them very fudgy or up to 45 minutes if you like them a little more cakey.
To test if the brownie is cooked gently shake the tin, the brownie will have a slight wobble in the middle but the rest should be set. Leave the brownie to fully cool down in its tin.
Once cold take the brownie out and cut it into 12 equal squares.
Kept in an airtight tin the brownie will last 5 days.
1. The coconut flavour is very mild in this brownie.2. The longer the brownie is left in the tin the coconut flavour will become more pronounced.