I underestimated the brownie, I made some assumptions about the brownie and the brownie really got the best of me. I wanted to create a simple recipe. One that was heavy on the chocolate with just the right balance of fudge, goo and chew. But so many of the batches I tested fell to crumbs at the sight of a knife. Sans the egg and gluten, fudgy was synonymous with disintegrate. Gluten-free bakes that fall apart as soon as you handle them are one of my pet peeves. In the end, it was an exercise in attrition and ratios (I can’t tell you how many times ratios have saved my a**e when I’m baking). This recipe is The Brownie Recipe. I got my fudge, goo and chew and it holds it’s s**t together during slicing and forking.
15g ground flaxseed
125g gluten-free flour, all-purpose
½ tsp baking soda
¼ tsp salt
100g 70% non-dairy chocolate
100g non-dairy butter
170g light muscovado sugar
30g dark muscovado sugar*
Preheat the oven to 160C and line a 22cm by 28cm baking tray with baking paper.
Combine the ground flax with water, mix well and set aside.
Sift the cocoa, flour, baking soda and salt into a large mixing bowl.
Melt the chocolate using the double boiler method. Once the chocolate is melted add the butter. Stir the butter through the chocolate until both are well combined. Remove from the heat and add the sugar, stir until there are no sugar lumps left in the mixture.
Gently fold the chocolate mixture into the dry ingredients and add the flax and water. Continue to mix until everything is well combined. Transfer the mix to the baking tray and bake for 30mins. Allow to fully cool before slicing.
*alternatively you can just use 200g of brown sugar instead of 170g light muscovado and 30g dark muscovado