Wednesday, 18 July 2012
Gluten-free chocolate brownies with black currants
Ingredients (makes 16 brownies):
200g unsalted butter
400g chocolate (dark & milk)
3 free range eggs
160g gluten-free flour
1 tsp bicarbonate of soda (gluten-free)
200g caster sugar
2 tbsp hot chocolate powder
2 tbsp red currant jelly
black currants (about 3 per each brownie)
1 curious child (optional)
Preheat the oven to 180C.
Melt the butter and half of the chocolate in a bowl set inside the pan with the hot water, stir until all mixed well and melted. I used the mix of the dark and milk chocolate, but you can choose just one option if you like: either dark or milk.
Beat the eggs with the caster sugar in a deep bowl. Add the warm chocolate/butter mix (wait until it is not too hot, as you don't want the chocolate flavoured scrambled eggs) to the eggs with sugar mixture. Add 2 tbsp of the hot chocolate powder (I used Cafe Direct San Cristobal hot chocolate). Add the sifted gluten free flour and bicarbonate of soda. I used Dove's Farm gluten and wheat free plain flour blend which is a mix of rice, potato, tapioca, maize and buckwheat which is a good alternative to everyday wheat flour.
Pour the mix in the tray or square baking tin lined with the foil or baking paper. Bake for about 25 minutes. Use the wooden skewer to check if it's ready. Leave to cool to slightly warm.
Keep your tot away from the cake, if possible.
While still a bit warm, add 2 tbsp of the red currant jelly on top of the cake and spread it evenly with the spoon. Cut the cake into 16 squares.
Melt the remaining chocolate (200g). Take each brownie square and dip it in the hot chocolate. Place them on the cooling rack and decorate with the black currants.
The chocolate sets in a few hours (that is if you can wait so long). We were happy to eat several brownies with the chocolate sauce still running down the fingers.
I am offering my brownies to the July We Should Cocoa Challenge on Chocolate Log Blog. This month's idea was to include the black currants in the recipe. I used the black currants from the garden and the red currant jelly made from our own red currants as well.
I am also submitting this recipe to the Summer fairs & Fetes and Cake Stall and Bakes - July's Tea Time Treats baking Challenge hosted by Lavender and Lovage blog (next month's host will be What Kate Baked blog).
As my son Sasha goes to a special needs school, many of his mates are on special diets to help with their conditions (gluten-free being one of the diets). So, I think my brownies would be a decent addition to the cake stalls at the school fair.