To me the perfect brownie is moist and fudgey and dark, with a crunch to the top. This is the recipe for just that brownie. I’ve finally mastered the holy grail of the perfect gluten free brownie. Be warned, it is full of sugar and fat, just the way it should be.
200g dark chocolate broken into even pieces
250g butter chopped
1 cup brown sugar
½ cup raw (low GI can be used) sugar
¼ cup sugar
¼ teaspoon baking powder
1 cup of plain flour
1/3 cup of coca powder
Preheat oven to 160C line a 20cm square cake tin with baking paper. Melt butter and chocolate over a very low heat on stove top and cool to room temp. Alternatively you can carefully melt chocolate and butter in the microwave by being very careful and stirring a lot. Start by doing 3x 30second intervals, stirring well between each. The residual heat should essentially melt the chocolate.
Combine, flour, sugars, coca powder, baking powder and eggs. Stir in chocolate butter mix until just mixed through. Pour into tin and bake for 50mins until just set in the center.
Eat as is or serve warm with vanilla icecream.