These gluten free chocolate brownies are really delicious, you would not know the difference at all (I promise) and have a nice soft centre with the added bonus of chocolate drops for something extra squidgy. Warning : these are addictive and I take no responsibility at all for their deliciousness!
If you want to make this recipe a dairy free one too, then replace the margarine/butter with a dairy free spread and continue the same way.
The recipe calls for an 18cm x 27cm shallow baking tin. I used one of the Lakeland disposable foil trays so I only lined it with parchment but if you’re using a baking tin, you need to grease and line it. If you leave the parchment so there’s a little over the edge of the tin, it lifts out easily. Preheat oven to 180C or 160C fan, Gas 4.
225g margarine or butter
200g caster sugar (recipe says 400g but I like to reduce if I can and this can take it)
3 large eggs, beaten
1 and 1/2 tsp vanilla extract
120g wheat & gluten free plain flour (I use Dove’s Farm)
1 and 1/2 tsp xanthan gum
Half tsp salt
75g cocoa powder
100g good quality chocolate drops or chunks
Beat the butter and sugar together until light and fluffy.
Gradually add the beaten eggs and vanilla extract on a slower speed mixing well between each addition.
Fold in the sifted flour, xanthan gum, salt and cocoa powder until a metal spoon until it’s all well combined. Stir in three quarters of the chocolate drops/chunks.
Spoon the mix into the prepared baking tin and level off. Sprinkle the rest of the chocolate drops over the top of the mixture.
Back for 45/50 mins (mine only took 45 mins). Check the brownies and put a skewer into the middle. They are ready when the skewer comes out a little tacky. Don’t over cook them as they won’t by fudgy and brownies will always firm up as they cool.
Remove from the oven and leave to cool in the tin. Once cooled, lift out and cut into squares