The very first easy and delicious gluten free recipe I want to share with you here is my brownie recipe.

They are simply DELICIOUS.  Slightly crunchy on the outside, soft and smooth on the inside… they are just a winner, every single time I make them.

I can’t take the credit for this recipe, it’s not an invention of mine.  A long, long time ago, when I lived in London, I bought a small book called “Chocolate Parfait”, for the princely sum of 60 pence!  Written by Helge Rubinstein, this little book is a treasure, full of delicious chocolate recipes, and I have kept it preciously.  When I first tried the recipe, I wrote in my little book “best recipe ever!”.  It says it all, doesn’t it?

Well, of course, when I had to go gluten free, I just had to find a way to adapt Helge Rubinstein’s recipe.  I tried quite a few variations, with various gluten free flour mixes, and finally came up with an option that ensured this recipe was still “the best ever”!

Here it is!  Enjoy

Ingredients:

For a 25 x 29 cm baking tin, you need:

• 220 g dark chocolate (for the most delicious result, use chocolate with 70% cocoa; it works very well with dark chocolate that has a lower cocoa content, but it is a bit too sweet for my taste)
• 100 g butter
• 150 g cornflour
• 1 small teaspoon gluten free baking powder
• a pinch of salt
• 4 eggs
• 350 g sugar
• 1 small teaspoon vanilla sugar
• 100 g pecans or walnuts (optional)

Method:

• Pre-heat the oven at 180°C.
• Put the chocolate and butter into a large bowl and melt.  I put it in the microwave on maximum for a minute, then give it a stir and put it back into the microwave for about 30 seconds.  When I didn’t have a microwave, I would put the bowl over a pan of boiling water, and that worked fine too!
• Add the sugar, pinch of salt and vanilla sugar and stir well.
• Add the eggs and baking powder and stir well.
• Add the cornflour and pecans or walnuts if you are using them and stir well again.
• Line a baking tin with non-stick paper and pour the mixture into it.
• Bake for about 30 to 40 minutes, until a skewer inserted in the middle comes out clean.

It’s very important to let your brownies cool down completely before you cut them into squares!  In fact, they are even easier to cut and more perfect if you bake them the day before you intend to eat them, so I usually make a batch in the evening and serve them the next day.

This is the end result… I promise you they taste as delicious as they look!

Want a video of this recipe?  Here it is for you 👇