09 Oct

Agnes’ gluten free chocolate brownies

Westbury's very own star baker shares her sumptuous gluten free brownie recipe with us - just in time to get a few practice runs in ready for National Baking Week.

There’s always a sense of excitement in the air when Agnes brings one of her delicious creations into the office. A keen baker, she regularly makes the most perfect cakes for birthdays and family parties but it’s her gluten free brownies that we love the most.

We were delighted when she finally shared her secret recipe with us – make these decadent treats on a Friday evening and they can be enjoyed by the whole family over the weekend – you won’t be disappointed. By the end of the day, all the brownies are usually gone in the office, but they can be stored in an airtight tin for up to a week.

YOU WILL NEED

  • x 5 free range eggs
  • 340g chocolate – Agnes prefers to use dark chocolate
  • 280g brown sugar
  • 120g ground almonds
  • 200g unsalted butter
  • x 2 tbsp of cocoa powder
  • A pinch of salt

EQUIPMENT

  • A brownie tin – Agnes favours a 15-inch x 11-inch sized tin
  • Parchment paper
  • A food mixer or a hand mixer
  • A heat-proof bowl

  1. Preheat your oven to 170° and line a brownie tin with parchment paper.
  2. Combine the five eggs and the sugar in your mixing bowl, then set them to whisk on a high speed for five minutes – it should transform into a thick, airy, mousse-like mixture.
  3. In a large bowl, break the chocolate into chunks and heat in a microwave at thirty second intervals, stirring after each one. Once the chocolate is melted, add the butter to the bowl and allow the heat of the chocolate to melt it. Let the melted chocolate cool to room temperature before starting step 4.
  4. Using a wooden spoon, combine the melted chocolate mixture with the mousse-like egg mixture, stirring them gently together. Stir in the ground almonds mixed with the cocoa powder along with a large pinch of salt.
  5. Pour the brownie batter into your tin and bake for 45 – 50 mins on the middle shelf of the oven. The edges should be slightly browned and pulling away from the sides of the tin, with a crackled and firm top surface. Not to worry, the inside will still be very gooey. Agnes’ Top Tip: Remove from the oven after 50 mins, even if you’re not sure if they’re cooked. They will continue to cook and firm up as they cool.
  6. Let the brownies cool overnight in the tin if possible. If you want to enjoy immediately, then you can scoop out a corner and team with vanilla ice cream, but don’t attempt to remove from the pan or cut until they’ve completely cooled – they’ll be too gooey!

 

Enjoy this bake? Take a look at this recipe for an indulgent vanilla panna cotta from our friends at the Green Apron cooking school.