Chocolate Brownies – With Gluten Free Option

When I was first told to go on trial for gluten free diet to see whether the migraine will be improved, the first thing that I said is “oh no! That’s mean no more cakes??” I begin to read up about gluten free diet and finally found some website that has got gluten free recipe. I decided to give this chocolate brownie a try. Of course, you can always swap the gluten free plain flour with normal plain flour if you are not on gluten free diet. As you can see my very first gluten free bakes was a success! Looks like I can have my cake and coffee again! 😊😊

125g butter, softened
140g brown sugar
125g dark chocolate , chopped (or use 1/2 dark and 1/2 milk chocolate)
1 teaspoon vanilla essence
50g plain flour / White Wings Gluten Free Plain Flour
35g Cocoa powder
1/4 teaspoon baking powder / gluten free baking powder
1/8 teaspoon salt
50g lightly toasted, shelled hazelnuts / pecan nuts, roughly chopped
3 eggs, lightly whisked

1. Preheat oven to 180°C. Line a rectangular tray (27cm x 18cm) with baking paper

2. In a large bowl over some simmering water, use a hand whisk to stir and melt the butter, sugar and chocolate and mix until smooth, add in vanilla essence and mix well. Remove from heat. Allow to cool


3. In a mixing bowl, sift in the flour, cocoa powder, baking powder, salt and hazelnut and use a hand whisk and mix well


4. Pour in the cooled chocolate mixture and the whisked egg, stir until just combined. Do not over mix as it will result in a chewy brownie


5. Pour into the baking tray and bake for 20 min or till a skewer come out with a little mixture on it. Remove and leave to cool