Gluten-free cho­co­late chip brown­ies

Irish Daily Mail - YOU - - LORRAINE ESPECIAL -

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.

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