Brownies with gluten free flour
This recipe is a classic chocolate and walnut variety. I love eating brownies when they’re cold because the chocolate flavor is really intense. These are moist and perfect for kids (but not infants or toddlers). They freeze beautifully.
To sum up the recipe in one sentence, melt, mix, bake. No special equipment needed.
20 x 30 cm pan
200 grams bittersweet chocolate
200 grams sugar (1 cup)
120 ml oil (1/2 cup)
2 tsp vanilla extract
Pinch of salt
50 grams chopped walnuts (1/2 cup)
1 cup gluten-free all-purpose flour
1. Break up the chocolate into squares and place in a microwave safe bowl together with the oil. Microwave until melted and mix until well combined. Add the sugar and mix until well combined.
2. Add the egg and mix until incorporated. Add the other eggs, one at a time, ensuring each is incorporated before adding the next. Add the vanilla extract, salt, walnuts, and all-purpose gluten-free flour.
3. Evenly transfer the batter to a greased pan. Bake in the oven for around 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
4. Let cool for a few hours before slicing.
Good to know…
For regular preparation, use 1/2 cup flour instead of the gluten-free flour. Freezer-friendly.