This is a really great recipe that is so simple and gives a proper gooey soft chocolate brownie. Better quality chocolate will give you a better flavour, so try to use the best you can. How dark or bitter the chocolate can depend on your personal taste, we use 54% to give a well balanced flavour. I have adapted it to be gluten free for our customers at Waterside Bistro but you could use normal plain fl our instead and get the same result. Try adding nuts or dried fruit for a change.
Ingredients – makes 12 portions
Unsalted butter 400g
Caster Sugar 360g
4 Large Free Range Eggs
150g Gluten Free flour
What to do:
Line a rectangular 30cm x 20cm shallow baking tin with parchment paper.
Pre heat the oven to 150ºc.
Using a double boiler, melt the butter, sugar & chocolate together.
You could do this in a microwave, but be careful not to burn the chocolate.
Beat in the eggs then sieve on the fl our and mix in well.
Pour into your prepared tin and then bake for 35-40 minutes until slightly risen but gooey in the middle.
Allow to cool before attempting to portion it, ideally chill it in the fridge overnight if you can wait that long!
In the summer serve with fresh strawberries & crème fraîche, which have the perfect tang to cut the sweetness of the brownie.