Chocolate Brownies

Prep Time
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Cook Time
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Whether you like them with whipped cream, a dollop of ice cream, or simply on their own, these Brownies are utterly delicious.

  • Ingredients

  • 110g Glutafin Gluten Free Select Multipurpose White Mix
    4 medium size eggs
    150g caster sugar
    250g butter
    1x 397g can of condensed milk
    200g 70% cocoa solids dark chocolate
    25g cocoa powder
    1 tsp gluten free baking powder
    75g ground almonds
    65g chopped walnuts

    *Please note: this recipe can also be made with the Glutafin Gluten Free Multipurpose White Mix

    Additional Equipment

    Electric mixer
    Baking parchment

  • Method

  • 1. Preheat oven to 170°/150°C Fan/Gas Mark 3

    2. Line a 22cm x 32cm shallow ovenproof baking tray with baking parchment.

    3. Melt the chocolate and butter in a bowl over a pan of simmering water, when melted leave for 2 minutes and then stir well.

    4. Whisk the eggs and sugar together (using an electric mixer if you have one) for a full 3 minutes until pale, thickened and full of air bubbles.

    5. Add remaining ingredients, except for the walnuts, along with the melted chocolate mixture and whisk briefly until just combined.

    6. Spoon the brownie mixture into the prepared tin and bake in a preheated oven until the mix loses its glossy appearance and starts to crack on the surface. The ultimate brownie should be crumbly on the outside but still moist in the centre; check progress after 35 minutes.

    7. Leave to cool on a cooling tray but keep in the tin until completely cold. Cut into squares and store in an airtight tin for up to 5 days.

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