Chocolate brownies aren’t a hard sell. It’s chocolate, mixed with butter and some sugar, baked until the outside is crunchy perfection and the inside is a soft, dense cocoa sensation. These ones are also gluten-free, which is handy when your guests have dietary restrictions. I haven’t done these with nuts yet, but of course you can – add 50g chopped pecan nuts to the batter just before you pour it into the pan. You can keep them for days and days at room temperature (in an airtight container), but I guarantee they’ll all be eaten long before that! Just. Heavenly.
Chocolate Brownies From Heaven (Gluten-Free)
– from Ready for Dessert by David Lebovitz
200g dark chocolate (I use half Cadbury’s dark, half Lindt 70% cocoa)
2 large eggs (room temperature)
3 tblsp cornflour
1 tblsp cocoa
*makes 10 big, fat brownies
Preheat the oven to 170°C. Melt the butter and chocolate in a saucepan over the lowest heat possible. Turn off the heat and mix well to combine. Add the sugar, mix. Add the eggs one at a time, scraping down the sides and mixing well after each addition. Sift the cornflour and cocoa into the saucepan and stir to combine. Beat with an electric beater for at least a minute until the batter is smooth. Pour into a square (20cm by 20cm) cake tin and bake for 20-25min, until a toothpick inserted comes out clean. Let cool in the pan for a while, then loosen, flip out onto a board and cut. Dust with icing sugar to serve.