My recipe for some super-simple, scrumptious and totally fodmap-friendly brownies...
Makes approx. 12 medium-sized brownies in an 8" x 10" baking tray.
125g Gluten-Free Plain or Self-Raising Flour
125g Gluten-Free Plain or Self-Raising Flour
70g Golden Caster Sugar
25g Cocoa Powder
Pinch of Salt
50g Butter (melted) plus a little extra for greasing.
2 Medium Sized Eggs
75ml Lactose-Free or Rice/Nut Milk
> I used Lactofree Semi Skimmed Fresh Milk (not suitable for those allergic to cow's milk)
Dark Chocolate Chunks
> (check ingredients/allergy advice for lactose content) I used Lindt Excellence Orange Intense
For the sauce:
100g Light Muscovado Sugar
12.5g Cocoa Powder
Method:
1) Grease a shallow baking dish with butter, pre heat to oven to 180C/160C fan/Gas Mark 4 and put the kettle on.
2) Put the flour, caster sugar, cocoa powder and a pinch of salt into a bowl, and stir until combined.
3) Whisk together the melted butter, milk and eggs until smooth. Add this to the dry ingredients and mix together until smooth.
4) Stir in the chocolate chunks and pour into your baking dish.
5) For the sauce, mix 150ml of boiling water with the muscovado sugar and cocoa powder, then pour this into the baking dish, on top of the brownie mixture. It will look very strange at this point! Don't worry though, just pop it straight into the oven and bake for 30 mins until the surface looks firm, risen and crisp.
As you scope out your brownies, you should find a glossy, rich chocolate sauce underneath - yum!
Eat immediately while they're warm and gooey or save for later - just make sure to pop them in the microwave for about 15 secs to heat them back up!
12.5g Cocoa Powder
Method:
1) Grease a shallow baking dish with butter, pre heat to oven to 180C/160C fan/Gas Mark 4 and put the kettle on.
2) Put the flour, caster sugar, cocoa powder and a pinch of salt into a bowl, and stir until combined.
3) Whisk together the melted butter, milk and eggs until smooth. Add this to the dry ingredients and mix together until smooth.
4) Stir in the chocolate chunks and pour into your baking dish.
5) For the sauce, mix 150ml of boiling water with the muscovado sugar and cocoa powder, then pour this into the baking dish, on top of the brownie mixture. It will look very strange at this point! Don't worry though, just pop it straight into the oven and bake for 30 mins until the surface looks firm, risen and crisp.
As you scope out your brownies, you should find a glossy, rich chocolate sauce underneath - yum!
Eat immediately while they're warm and gooey or save for later - just make sure to pop them in the microwave for about 15 secs to heat them back up!
Good luck :)
xo
These look absolutely delicious! Fancy checking out my recipe of my brownies? The link is here - http://theperksofmeg.blogspot.co.uk/2014/01/homemade-brownies-ingredients-and-method.html I'm also currently holding a giveaway on my blog, it's not much but it'd be great if you could enter :)
ReplyDeletehttp://theperksofmeg.blogspot.co.uk/2014/01/giveaway-thank-you-for-100-followers.html x
Thank you, they're definitely something i'll be making again :)
DeleteThey sound and look soo nice xx
ReplyDeleteThey were delicious! You should try them :) xx
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