I always keep my promises!

In my last post (hopefully you enjoyed it!) I mentioned my famous dark chocolate raspberry brownies. Here's how they developed from my gluten eating days to gluten free goodness:

One Christmas (I was about 15) my very kind mother bought me a Green & Black Chocolate recipe book which was filled with various sweet and savoury recipes involving chocolate woohoo (I think this book was a slight nudge for me to bake and cook more - so that's exactly what I did). I frequently made these brownies for parties or just everyday consumption and they became famous all over Edinburgh (just kidding - maybe one day!). I usually served them in slices with fresh raspberries on the side, but for one special occasion I baked the brownie in a round cake tin and decorated the cake with fresh cream and fresh scottish raspberries on top (is this post making you hungry right now too?!). 

My brownie baking/eating days were going well until...ahh! I realised I couldn't eat gluten (now my mum was very worried about the brownie situation). At first I tried coconut flour but the texture wasn't quite right. Then I thought I would just try Sainsbury's Gluten free plain flour and hooray! they turned out perfectly (problem averted). 

Below is the recipe for delicious gf brownies (I am definitely making my first batch in Orkney this weekend): 

(Serves 16)

• 300g dark chocolate, broken into chunks

• 250g pack salted butter

• 400g soft light brown sugar

• 4 large eggs

• 140g gluten free plain flour

• 300g raspberries

• Extra raspberries and cream to serve

Method:

1. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper.

2. Heat the chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).

3. Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.

4. Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour and the raspberries until just combined.

5. Spoon the brownie mixture into the prepared tin then bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a knife inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack.

6. Serve with cream and fresh raspberries

Enjoy!

(And maybe share!)

x gf v x

#raspberry #darkchocolate #glutenfree #veggie #food #tastyfood #recipe #loudonscafe #greenandblack