My dad is a coeliac and has been for the past 20-odd years. This means he is deprived the joy of all the tasty morsels made using wheat; bread…cake…biscuits… scones, oh my god, cheese scones! I can literally think of nothing worse, and so for Christmas I made him a selection of gluten-free chocolate brownies which I believe he is still steadily making his way through. Posted here is a recipe for chocolate and pistachio brownies which are my favourite, I tested. Here, I used Doves farm gluten-free self-raising flour which is readily available at all super-markets , however, you could replace the flour with an extra 15og ground almonds for a healthier take on the recipe. If using ground almonds alone you will get an even squishier brownie, but as I was travelling over 200 miles with mine I decided not to go for this option and both styles are absolutely yummy. I know many people have adopted a gluten-free lifestyle in light of the potential health benefits, so this recipe is perfect for all of you.
For a 20cm x 20cm square tin
200g dark chocolate (>70% cocoa solids)
100g milk chocolate
225g unsalted butter
200g light brown sugar
125g gluten-free self raising flour
25g ground almonds
150g whole raspberries (from frozen is fine)
100g roughly chopped pistachios
50g cocoa powder
~25g freeze-dried raspberries (for decoration)
- The first step, as ever, is to make sure your tins are well greased and lined. Especially with brownies, as in nature they are a little bit gooey, and ideally you want to remove the brownie from the tin in one neat go so you can cut it into cute squares. For this bake, I would recommend lining the tin with baking parchment.
- Preheat the oven to 180•C.
- To start with break up the dark and milk chocolate into small chunks and place in a large heat-proof bowl.
- Chop the butter into small cubes, then add this to the bowl containing the chocolate and melt both over a pan of boiling water. Leave to cool slightly.
- Whisk the eggs and sugar together until all the sugar has dissolved. Beat this mixture into the chocolate a bit at a time until you have a smooth, glossy liquid.
- Measure out the flour and cocoa powder. Sift this a bit at a time into the chocolate liquid and fold in using figure of 8 movements until all the flour is incorporated. Make sure there is none lurking at the bottom of the bowl.
- Next fold in the ground almonds.
- Roughly chop the pistachios.
- Add the pistachios and raspberries to the brownie mix.
- Spoon out the mix into the tin and bake for 35-40 minutes. You might need to turn the oven down to 150•C if the brownie begins to get too dark on the top. The brownie is ready when a skewer comes out just a little moist, but not covered in chocolate goo.
- Sprinkle the dried raspberries on top and chop the brownies into squares.