Gooey Chocolate Brownies
Brownies are a special little treat. With a different ratio of ingredients to that of a cake mix, the absolute key element of a brownie is the gooey centre. It's what makes a brownie a brownie!
With this recipe, you can also play around with whatever flavours you like, instead of pecans you can swap in chopped mixed nuts or almost any nut you are a fan of. In place of the chopped dates, you can swap in a similar fruit with a wildly different flavour - try it with dried sour cherries!
Guilt free fruit brack!
Gooey Chcolate Brownies - Method
- Preheat oven to 180 degrees Celsius.
- Line a 24 x 20cm square baking tin with greaseproof paper (See Notes: The Skewer test).
- Break the chocolate into pieces in a large bowl and add the margarine. Place over a pan of simmering water (A bain-marie) until fully melted, stirring regularly.
- Once the chocolate and butter mixture has melted, stir through the chopped nuts and dates if you are using those.
- In a second bowl, sift the cocoa powder and flour and add in the caster sugar. This is also where you would add the baking powder if you are using plain flour. Mix all these dry ingredients together.
- Add the mixed dry ingredients to the melted chocolate, nut and date mixture and combine the two with a wooden spoon or spatula.
- Beat the eggs together, then mix in until you have a silky consistency.
- Pour the brownie mix into your lined baking tin and place in the oven for 35 mins. Check with a skewer and adjust until the skewer has no raw brownie mix on it.
- Take the tray out of the oven and leave the brownies to cool in the tin. Transfer the contents to a chopping board and cut into 20 Chunky Brownies.
Enjoy just as they are or add a little ice cream to finish.
Ingredients
- 200g dark chocolate (70% or higher)
- 250g dairy free margarine
- 60g dried chopped dates – optional
- 50g chopped pecans – optional
- 80g quality cocoa powder
- 65g gluten free, self-raising flour
- 360g caster sugar
- 4 large eggs
