Gluten-free chocolate chip brownies
As some of you will know, I love to make videos on YouTube. One of them was me visiting bakeries to sample cupcakes in LA. I stumbled on the most divine brownies in Sweet E’s Bakery on 3rd Street that were just covered in chocolate chips – they could not look more decadent! This little recipe is therefore inspired by my wonderful find on that day. I really love Doves Farm gluten- free flour, as it works so well in many recipes, but you can use regular plain flour instead if you prefer. MAKES 9 160g butter (I use salted) 160g dark chocolate, roughly chopped 3 medium eggs 250g soft light brown sugar 85g gluten-free plain flour (or use regular plain flour if you wish) 2 tbsp cocoa powder 200g dark chocolate chips EQUIPMENT 20cm square cake tin hand-held electric whisk or stand mixer 1 Preheat the oven to 180C (fan 160C/350F/gas 4) and line the tin with baking parchment. I make sure there is extra hanging over the edges – this makes it easier to pull out the brownies when they are baked. Melt the butter in a small pan over a low heat and then take the pan off the heat and add the dark chocolate. Leave the chocolate to melt. 2 Put the eggs in a bowl and whisk them up with a hand-held electric whisk until they become a little frothy, then gradually add the sugar as if you were making a meringue: add a quarter of the sugar and then whisk up the egg mixture until it becomes frothy. Then add another quarter, and repeat, whisking well between each addition, until you have used up all the sugar. The mixture should be really light, fluffy and foam-like. You can, of course, do this in your stand mixer using the whisk attachment if you like. 3 Gently tip the chocolate and butter mixture into the fluffy eggs and sugar. I like to tip it around the sides of the bowl – if you pour it directly into the centre this can knock out all the air you have whisked in. Gently fold this together, keeping as much air in it as possible. Sieve together the flour and cocoa powder, then add to the bowl from a low height so that it does not knock the air out. Fold this all together stirring as little as possible. 4 Very gently tip the mixture into your lined tin and then pop it into the oven for about 25 minutes. When the brownies are cooked, they should be dry on top, but still slightly gooey and fudgy inside – don’t be tempted to leave the tin in the oven any longer than this or you may end up with a sponge cake. 5 When the brownies are cooked, remove the tin from the oven and leave to cool for 5 minutes, and then completely cover the top of the brownies with the chocolate chips. Allow to cool completely, then cut into nine equal-sized squares to serve.