INGREDIENTS:
MAKES 12
- 85G (2/3 CUP) NODO GLUTEN FREE PLAIN FLOUR
- 185G BUTTER
- 185G (1 3/4 CUP) DARK CHOCOLATE
- 3 LARGE EGGS
- 275G (2 CUPS) RAPADURA SUGAR
- 40G (1/2 CUP) COCOA POWDER (WE USE CALLEBAUT FROM BELGIUM)
- 1 TSP VANILLA EXTRACT
METHOD
- TO BEGIN, MELT THE BUTTER, DARK CHOCOLATE AND VANILLA TOGETHER IN THE MICROWAVE. HEAT ON A LOW SETTING FOR 1 MINUTE, STIR, THEN REPEAT TWICE UNTIL BUTTER AND CHOCOLATE ARE MELTED.
- WHILE WAITING FOR THE CHOCOLATE TO COOL, WHISK THE EGG AND SUGAR TOGETHER IN A KITCHEN AID FOR 5 MINUTES ON A HIGH SPEED.
- WEIGH UP THE PLAIN FLOUR AND COCOA POWDER, MIXING THEM TOGETHER.
- ONCE THE CHOCOLATE MIXTURE HAS COOLED, GENTLY FOLD IN THE EGG MIXTURE USING A SPATULA.
- GENTLY FOLD THE DRY INGREDIENTS INTO THE WET, UNTIL WELL COMBINED. BE CAUTIOUS NOT TO OVER-MIX.
- POUR THE MIXTURE INTO A LIGHTLY GREASED BAKING TIN.
- BAKE AT 150c FOR 40 MINUTES. IF THE BROWNIE WOBBLES IN THE MIDDLE, IT'S NOT QUITE DONE. BAKE FOR ANOTHER 10 MINUTES UNTIL THE TOP HAS A SHINY CRUST AND THE SIDES ARE JUST BEGINNING TO COME AWAY FROM THE TIN.
