You can swap the 250g dairy free margarine for 250g unsalted butter if you don't mind using dairy. If you don't have gluten free self-raising flour, you can use gluten free plain flour, but add 1 tsp baking powder in with it. You can use standard plain flour in place of the gluten free flour if you don't mind using gluten - but add 1 tsp baking powder to the dry ingredients if you do.
Enjoy just as they are or add a little ice cream to finish.
Notes: The Skewer test
I used a 24 x 20 cm baking tray for this recipe. When testing to see if a cake is done, you insert a skewer or knife into the centre and when it comes out clean, with nothing sticking to it you know the cake is baked. However, with brownies you don't want the skewer to come out clean. You want it to have fudgy brownie on it, but not raw brownie mix. When I tested my brownies at 25 mins I still got raw mix on my skewer so I left it in for 5 more minutes, checked again and ended up leaving it another 4 or 5 minutes before I was happy! You will know what the uncooked mix looks like from making the mix, and you can check away from the centre to see how far in it has baked through. This is why the skewer test is so useful, no matter what size tin you end up using or the depth of your brownies you can use it to tell exactly when your tray is baked to perfection.
Have you made this recipe? Tag us in your pictures! We love to see your bakes.
On social? Tag us in your bakes!