This is from an item in a weekend newspaper, slightly altered to make it gluten free and not quite so
intensely chocolate as the original… It’s very rich, and very tasty. Serve small slices with a bit of
unwhipped cream poured over.
- 100g butter
- 2 fresh bay leaves (or dried if necessary)
- 150g dark chocolate, broken into squares (I used Whittaker’s dark block, which is 50% cocoa solids. The original called for 70% cocoa solids, which I find a bit bitter, but if you’re a really
dark chocolate fan, go for it!)
- 3 eggs
- 100g raw or brown sugar 1/3 cup Gluten Free Goodies Company Cake and Biscuit mix
- ½ tsp Gluten Free Goodies Company baking powder
- 3 Tbsp cocoa powder
- 1 cup fresh or frozen raspberries (or blackberries or other berries of your choice)
- Preheat the oven to 180°C. Line a 20x20cm baking dish with baking paper, or alternatively, grease and flour it using fine rice flour or similar.
- Place the butter and bay leaves in a small saucepan and melt over low heat.
- Add the chocolate and stir with a wooden spoon until the chocolate is completely melted. Set aside for the bay to infuse
while you prepare the rest of the mixture.
- In a bowl, combine the eggs and sugar, whisking until fluffy and well aerated (use an electric mixer if you have one).
- Remove the bay leaves from the chocolate mix, scraping off any excess with a spatula. Discard the leaves.
- Pour the chocolate mix into the egg mix, whisking to combine.
- Add the dry ingredients and whisk to combine.
- Add most of the berries and fold gently in. Reserve 20 or so to put on top of the mix before baking.
- Pour into the prepared dish and lightly press the remaining berries into the top of the mix so they’re partly submerged.
- Bake until the brownie is set and a skewer inserted into the middle comes out almost clean. (It will be slightly sticky!). This may take anywhere between 25 minutes in an electric oven and 4- to 45 minutes in a gas oven. Just keep an eye on it after the first 20 minutes.
- Cool in the container. Sprinkle with icing sugar before serving. Cut into 12 or more pieces as it is very rich. Leftovers can be kept in a covered box in the fridge for a couple of days, or frozen for later
Recipe by Judy Mcdonald