I shamelessly borrowed this recipe from Stonesoup, which is a fabulous Sydney-based foodie blog that I heartily recommend.
It’s so rare, though, that I come across a cake-style recipe that meets the criteria of simple, fast, tasty, and gluten-free, that I just had to share the results.
We realised a few years ago that M is somewhat gluten intolerant, which made baking much more complicated than it used to be. Often, gluten-free recipes involve 4 or 5 different types of flour, or they taste like sand – or both.
This is neither.
The only changes I made to Jule’s recipe was that I used a commercial gluten-free self-raising flour, since that was what was in the cupboard, and we also included some Green & Blacks dark cooking chocolate. We also used raw sugar rather than brown sugar – again, that’s what was in the cupboard.
As you can see, they came out nicely.
Five minutes worth of prep, 30 minutes worth of baking, and thick, dense, peanut-chocolatey brownies, with the dark chocolate warm and melting in the centre. Our peanut butter had been in the fridge a little too long, so we’re going to have to bake another batch – just to check, you understand.
What are you waiting for? Recipe here.