Quick Gluten Free and Dairy Free Chocolate Brownie Recipe

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It was Shrove Tuesday (or rather, Pancake Day) yesterday, but the only flour I had in the cupboard was gluten free bread flour. I didn’t think that it wouldn’t make good pancakes, but as I’ve been promising to make my boyfriend chocolate brownies for a while I decided to give them a go instead. I’ve only ever made them with gluten free plain flour before, but recently read this wonderful blog post that stated that bread flour making chewier brownies. I love a dense fudgy brownie so was hopeful that the bread flour would be a winner.

I used this recipe from Blue Apron Blog and adapted it accordingly. They’re not my best brownies – mainly because I was using up the bits and bobs that I had in the cupboard – but I thought it was worth posting my results anyway. I wasn’t being a perfectionist like I sometimes am when I cook, so excuse the lack of finesse with this recipe.

Ingredients
115g butter (or any fat alternative) – I used 75g palm shortening and 40g Flora Freedom dairy free spread
2 medium eggs
55g bread flour – I used Doves Farm Gluten Free White Bread Flour
35g cocoa powder – I used Green & Black’s
200g sugar – I used approximately 40g caster sugar, 60g coconut sugar and 100g granulated sugar

Method
Preheat your oven to 175c (350F).
Melt the butter (or shortening, etc.) in a saucepan and allow to cool.
Whilst your fat cools, grease and line a baking dish or pan.
Crack in both eggs and combine (make sure the melted butter is cool or the eggs may scramble).
Add the flour, cocoa powder and sugar and stir until all ingredients are incorporated.
Pour the mixture into the dish and bake for 25 minutes or until a knife plunged into the center comes out clean.

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So how did the bread flour work out? These looked the same as my previous brownies and the texture was nearly identical. However, they were initially little more difficult to get off the greaseproof paper and I was worried that the bread flour had caused a tough crust to form on the bottom. When they had fully cooled then they were easier to cut and remove, so I think it was my haste to try them rather than the bread flour! Unfortunately, the bread flour didn’t seem to make the brownies any chewier or fudgy. Still, they tasted great!

If you’re looking for a simple and super quick, one bowl, one pan brownie that you can throw together in half an hour then this is a really good one!

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