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Gluten-Free Chocolate Brownie

 

With gluten-free dishes being increasingly sought out on menus, it is becoming more and more important to adapt your dishes and offer plenty of choice. Steven Bennett, executive head chef and director of The Comfy Duck (www.thecomfyduck.com) in Laceby, Lincolnshire, has adapted his recipe to make it gluten-free. Steven uses Country Range Chocolate Drops to give his gluten-free brownies a rich and indulgent flavour. 

*Country Range recipe

DESSERT

30- 35 MINUTES 

 

 

SERVES 10

INGREDIENTS

 

  • 350g Country Range Dark Chocolate Drops
  • 175g Country Range Butter
  • 7 free range eggs
  • 400g golden caster sugar
  • 175g gluten free flour
  • 50g cocoa powder
  • 1tsp Xantham Gum
  • 50g Country Range Chopped Walnuts
  • 50g Country Range White Chocolate Drops

 

METHOD

 

 

  1. Place the chocolate and butter into a heatproof glass bowl and gently melt together over a pan of simmering water.
  2. In a separate bowl, whisk together the eggs and sugar until pale and airy.
  3. Once the chocolate and butter has melted, cool for 5 minutes and fold into the egg mixture a third at a time.
  4. Sift together the flour, xantham gum and cocoa powder and fold into the chocolate mixture.
  5. Stir in the white chocolate drops and desired nuts and place into a lined baking tin and cook at 180ºC for 25-30 minutes.
  6. Brownies are best served gooey and slightly undercooked, so if the batter still feels loose to gently shake, leave to cool and it will set with a delicious fudgy centre.
  7. Once cool, slice and store in a cool and dry place before serving.

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