Here is another brownie recipe, and this time, they’re gluten free!
After seeing food blogger Lithuanian in the USA post an amazing recipe for chocolate and walnut brownies, I was inspired to make my own.
Any time I am at home in London (away from university life), I cook and bake for my family using gluten-free ingredients. This is because my pops needs to avoid type of protein. So, instead of using wheat flour in my bakes, I usually turn to the gluten-free flours from Doves Farm. The plain and self-raising flours are typically a blend of rice, potato, maize and more.
This brownie is very simple to make, and if you are not a fan of nuts or are allergic, you can omit them. I don’t use too much sugar as I actually like the flavour of dark chocolate, and I find some brownies a bit sickly if they are too sweet. You can also use regular plain wheat flour as well – the results will be the same!
Check out Lithuanian in the USA’s delicious chocolate and walnut brownie recipe here!
- 200g dark chocolate (I used 85% cocoa), roughly chopped
- 175g unsalted butter, cut into chunks
- 140g gluten-free plain flour (I used Doves Farm Gluten Free Plain White Flour), sifted
- 265g caster sugar
- 3 large eggs
- 150g walnuts, roughly chopped
- 1/2 tsp icing sugar to decorate (optional)
- Preheat oven to 170ºC (155ºC fan)/gas mark 3 1/2. Line a 33-35cm square oven dish with baking paper.
- Place the butter and the chopped chocolate into a bowl and melt this over a pan of hot water, stirring occasionally.
- Once the butter and chocolate has melted, remove from the heat and add in the sugar. Stir until well combined.
- Add in the flour and stir until incorporated, then beat in the eggs until you achieve a smooth and silky chocolate mixture.
- Stir the chopped walnuts into the brownie batter, then transfer into the oven dish. Bake for 30-35 minutes.
- Once baked, leave to cool down before dusting with icing sugar and cutting into slices.