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Chocolate Brownies

Category: food


1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2. Grease and line the base of a 35 cm | 14" x 24 cm | 9.5" baking tin with some greaseproof paper. Grease the paper with a little vegetable oil.
3. Place the chocolate in a heatproof bowl and microwave on high in 10-second bursts until melted and smooth, stirring in between bursts.
4. Combine the remaining ingredients in a large mixing bowl. Beat well until smooth and even, and then stir in the melted chocolate.
5. Pour the batter into the prepared tin, rapping the tin on a flat surface to help settle it.
6. Bake for about 40-45 minutes until the brownie is set and dry to the touch on top; it should just be coming away from the edges of the tin.
7. Remove from the oven to a wire rack and let cool completely.
8. When cool, turn out the brownie from its tin and cut into squares before serving.

  • Serves: 12
  • Time needed: 1 hour
  • Difficulty Easy


  • 120 ml vegetable oil, plus extra for greasing
  • 70 g | 1/2 cup dark chocolate, at least 70% cocoa solids, chopped
  • 80 g | 3/4 cup gluten-free cocoa powder
  • 350 g | 1 1/2 cups caster sugar
  • 1/2 tsp salt
  • 200 g | 1 1/2 cups gluten-free plain flour mix
  • 1/4 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 60 ml brewed coffee
  • 4 large eggs

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