This is a wonderfully moist, rich and tasty brownie. The fact that it can easily be gluten free is a bonus. This bake can readily hold its own against any “normal” with-gluten brownie.
Makes: 16 medium size pieces
Time: Just under an hour including decorating, excluding cooling
Level: Fairly easy
Use: A 20cm (8”) square tin, ideally non-stick. (Could be loose-bottomed, but not essential)
- 175g/6oz unsalted butter, cubed, plus extra for the tin
- 175g/6oz dark chocolate, roughly chopped
- 1 tsp instant coffee granules
- 3 large eggs
- 1 tsp vanilla extract
- 200g/7oz light brown sugar
- 75g/2½oz plain flour*
- 30g/1oz cocoa powder
- ½ tsp salt
- 125g/4½oz dark or milk chocolate, cut in chunks.
- 60g/2oz fudge pieces** + around 20g/¾oz for decorating
* For a gluten-free version use a “free from” flour + 1 tsp xanthan gum powder.
** Sainsbury’s sell 100g bags of “mini-fudge pieces, which are ideal, probably other supermarkets do as well. Or, use large fudge pieces and cut as required.)
- 60g/2oz dark or milk chocolate
- 20g/¾oz butter
- The extra fudge pieces + sprinkles
1. Heat oven to 180°C / fan 160°C / 350°F / gas 4. Butter the tin and line the bottom and sides with baking parchment.
2. Melt together the butter and chocolate, either in a bain marie or use short bursts in a microwave, stirring regularly. Leave to cool a little.
3. Beat the eggs, vanilla and sugar together until thick enough to leave a trail – probably about 7 – 10 minutes with a hand-held mixer. Gently fold into the cooled melted chocolate, followed by the flour, cocoa and salt. Finally, fold in the chocolate and fudge pieces.
4. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30 -35 mins. Leave to cool in the tin for at least 15 minutes.
5. There may be a flaky layer on top, which is quite usual. This tends to crumble, so it would be worth carefully inverting the whole slab to give a better surface to work on. Make sure it’s firm before doing this. At this stage you could just cut it and it will be finished. But….
6. One decorating option is to melt the extra chocolate and butter together and brush it onto the top of the uncut brownie slab. Working quickly, before the chocolate sets, sprinkle over the reserved chocolate and fudge pieces or any other items that you fancy.
7. Leave until set and dry then cut into whatever size pieces you fancy. 4 x 4 works well.
Click this link for more tasty traybake recipes. Two of my special favourites that I’m sure you’ll love too are these: Coffee and Cream Brownies and Lemon Millionaires Shortbread.
Or have a look at my site for lots of other great recipes. If you’d like to make a comment or ask a question please do, via the contact page.