Several years ago I used to work for a publishing company with a wonderfully generous Polish girl named Magda. Magda liked to bake from time to time and would make these incredible gluten free (flourless) chocolate brownies.
They were so good I would make her bring the bowl in so that I could lick it! Yes I always want more!
Before we parted ways I made her give me the recipe…that’s sound slightly sinister but I can assure you it was all done in the spirit of EU co-operation 🙂
I’ve since made these brownies for family, friends and work colleagues and they always go down a storm! I get praise, I get requests for the recipe, I get “are these really gluten free?” (as if it’s incredible something without gluten could taste so good! Hands up if you love the taste of flour!) and the other great thing about them is that they’re so easy to make!
So please read on below for Magda’s gluten free chocolate brownie recipe and let me know how you get on.
300g good quality chocolate (I like to use Green & Black’s and go for 100g each of white, milk and dark)
150g unsalted butter, diced
4 large free range eggs
200g caster sugar
100g walnuts or pecans
icing sugar for dusting (optional)
Pre-heat the oven to 180 degrees/gas mark 4
- Break the chocolate in to small pieces, add the butter and melt in a heat proof bowl, over a pan of simmering hot water, stirring continuously
- Once the mixture is completely liquidised, stir in the cocoa and set aside
- Beat the eggs with caster sugar until frothy
- Using a metal spoon, fold in the chocolate first, followed by the nuts
- Transfer the mixture into the tin
- Bake for 25-30 minutes
- Take the brownies out of the oven, let them rest and cool down for approximately 6 hours (preferably overnight in the fridge if you can resist!), then dust with the icing sugar and cut in to squares