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!

Serves 12

Ingredients

• 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)

Method

1. Preheat oven to 170ºC (155ºC fan)/gas mark 3 1/2. Line a 33-35cm square oven dish with baking paper.
2. Place the butter and the chopped chocolate into a bowl and melt this over a pan of hot water, stirring occasionally.
3. Once the butter and chocolate has melted, remove from the heat and add in the sugar. Stir until well combined.
4. Add in the flour and stir until incorporated, then beat in the eggs until you achieve a smooth and silky chocolate mixture.
5. Stir the chopped walnuts into the brownie batter, then transfer into the oven dish. Bake for 30-35 minutes.
6. Once baked, leave to cool down before dusting with icing sugar and cutting into slices.