Gluten-Free Chocolate Brownie
Chocolate brownies are a firm favourite on many dessert menus and Steven Bennett, executive head chef and director of The Comfy Duck (www.thecomfyduck.com) in Laceby, Lincolnshire, has adapted his recipe to make it gluten-free… With gluten-free dishes being increasingly sought out on menus, it is becoming more and more important...
Step 1Place the chocolate and butter into a heatproof glass bowl and gently melt together over a pan of simmering water.
Step 2In a separate bowl, whisk together the eggs and sugar until pale and airy.
Step 3Once the chocolate and butter has melted, cool for 5 minutes and fold into the egg mixture a third at a time.
Step 4Sift together the flour, xantham gum and cocoa powder and fold into the chocolate mixture.
Step 5Stir in the white chocolate drops and desired nuts and place into a lined baking tin and cook at 180ºC for 25-30 minutes.
Step 6Brownies are best served gooey and slightly undercooked, so if the batter still feels loose to gently shake, leave to cool and it will set with a delicious fudgy centre.
Step 7Once cool, slice and store in a cool and dry place before serving.
- 350 g Country Range Dark Chocolate Drops
- 175 g Country Range Butter
- 7 Country Range Free Range Medium Eggs
- 400 g golden caster sugar
- 175 g gluten free flour
- 50 g Country Range Cocoa Powder
- 1 tsp xanthan gum
- 50 g Country Range Chopped Walnuts
- 50 g Country Range White Chocolate Drops
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