Moist Chocolate Brownies

Thu, 31 March 2016

Gluten free baker Denise O'Callaghan has this tasty recipe for gluten-free, moist chocolate brownies.

Ingredients

50g (2oz) hazelnuts

600g (1lb 7oz) cooked beetroot with natural juice drained off

125g (5oz) Denise's Delicious flour blend (see below)

1 teaspoon guar gum

1 teaspoon GF baking powder

100g (4oz) cocoa powder

200g (8oz) light muscovado sugar

200g (8oz) golden syrup

6 large eggs

½ teaspoon salt

Icing sugar for dusting

Method:

1. Preheat the oven to Gas Mark 5/190°C/375°F. Line a 25cm x 30cm/10in x 12in Swiss roll tin with baking parchment.

2. Rub the hazelnuts to remove any loose skins then place them in a food processor until finely ground. Add the beetroot and whizz until it is a purée. Pour into a medium bowl.

3. In another bowl, sieve the flour, gum, baking powder and cocoa powder all together three times. This will allow the cocoa to blend properly with the flour and avoids lumps.

4. Add the flour mixture to the beetroot mixture.

5. Combine the sugar, syrup, eggs and salt and beat together with an electric mixer on setting one until smooth. Stir into the beetroot and flour mixture.

6. Pour the mixture into the prepared tin and bake for 35 minutes until firm in the centre but still a little sticky.

7. Allow to cool fully before cutting into twelve squares and, if you like, dust with icing sugar.

Makes 12

Denise's Delicious flour blend
This is a great, all-round white flour. If you are avoiding corn, then use tapioca flour instead. There are lots of decent white gluten-free/wheat-free flours on the market, but all perform differently. I have blended this to suit my recipes here.
Makes approximately 850g (2lb) flour blend.