I’m back, hi, me again!
Everyone in the office at work thinks gluten free food tastes like cardboard (I can see why! Some of it’s not the best!) So i made them some gluten free creme egg brownies and didn’t tell them they we’re gluten free (yeah, I was totally that person!) until they’d eaten them and they told me how good they were..
Heres how it went –
PREHEAT THE OVEN
Preheat an oven to 170°C // Gas mark 3.
MELT CHOCOLATE AND BUTTER
Snap the chocolate into pieces and place into a bowl with the butter. Melt in the microwave for 50 seconds – stirring half way through.
ADD SUGAR AND EGGS
Pour in the brown sugar once the chocolate mixture is completely smooth and stir well. Crack in the eggs and beat.
ADD GF FLOUR AND COCOA
Mix in the gluten free flour and cocoa powder.
POP INTO WELL LINED CAKE TIN
And smooth the top over.
COOK IN THE CENTRE OF THE OVEN FOR 9 MINUTES & REMOVE FROM OVEN.
Don’t cook at the top of the oven, this will burn the brownies!
CUT THE CREME EGGS IN HALF AND PUSH DOWN INTO THE BROWNIE.
Heat your knife before you do this, as it saves the eggs from smashing into little chocolatey bits.
COOK FOR A FURTHER 8 MINUTES.
REMOVE FROM OVEN, AND LET COOL.
SLICE & EAT!