Friday 11 September 2015

Gluten-Free Quadruple Chocolate Brownies.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

We made it to Friday and I think you deserve a brownie.

And not just any brownie.
But these gluten-free quadruple chocolate brownies. Ooh, and they come together in one bowl, bake in 35 minutes .... oh, who am I kidding? I'm sure I had you hooked at brownie.

Let's discuss the gluten-free aspect, shall we. I'm not following a gluten-free diet but I still enjoyed these. All we've done is replace the plain flour with something that naturally contains no gluten (or nuts!) --> cornflour. It's magic, I tell you.

Next, let's talk about the fact that I made these brownies with quadruple chocolate. I mean, when it comes to chocolate, why stop at triple?!
We begin with dark chocolate and milk chocolate. Later, in goes cocoa powder <-- I can count this as chocolate number three, can't I? Well, too bad because I already did. The fourth comes at the end when we sprinkle the gooey batter with white chocolate chips. Yep. These brownies are gooey when baked, and fudgy the next day, if like me, you wait that long in order to get those beautifully cut squares. 
After the first week back at school/work, I think you've earned a little chocolate treat.
Here is the recipe:

More brownies ---> here!

A Simple List of Ingredients:
1. Dark Chocolate
2. Milk Chocolate
3. Unsalted Butter
4. Caster Sugar
5. Vanilla Flavouring
6. Eggs
7. Cornflour
8. Cocoa Powder
9. Salt
10. Ground Cinnamon
11. White Chocolate Chips

Bismillah, let's begin!

First job, as always, get the oven pre-heated to 180C / Gas Mark 4. Take an 8 x 8 inch square tin.

Grease and line it. It's best to let the baking paper overhang - it'll make getting the brownies out of the tin so much easier.

To make the brownies, all you need is a large, microwave-safe bowl and a spatula. This is a one-bowl recipe that could not be easier.

These brownies contain quadruple chocolate so we'll start with the double, shall we?
I prefer chopping up chocolate bars as opposed to chocolate chips for this recipe - just because I think it melts better and I prefer it. If you don't really care, feel free to use the same amount of chocolate chips.

First up, 173 grams (6 ounces) Dark Chocolate. Now, if you find dark chocolate to be bitter, I urge you to use it in this recipe. The addition of milk chocolate plus plenty of sugar means these brownies will be sweet indeed.

Begin chopping the chocolate into small chunks.

Like so. It does not have to be perfect because we will be melting all of this goodness in a bit.

Throw the dark chocolate into the mixing bowl.

Next, 173 grams (6 ounces) Milk Chocolate.

Give it the same chopping treatment.

Once chopped ...

.. into the bowl it goes.

Next, butter!

Measure out 170 grams (6 ounces) Unsalted Butter.

Cut it into cubes and add to the chocolate.

Heat in the microwave, stirring after every 30 seconds, until just melted.

Mine took about 1 and 1/2 minutes. I took it out when it looked like this.

Give it a stir with the spatula. The heat from the bowl will finish melting the rest of the butter and chocolate.

If there are any lumps of chocolate, they'll melt in the bowl. And, if they don't, I'm sure no one will mind a few chocolate chunks in their brownies.

Next, sweetness.

Measure out 170 grams (6 ounces) Caster Sugar.

Add it to the chocolate.

Then, vanilla flavouring. You can't go wrong with a little vanilla.

Add in 1 teaspoon Vanilla Flavouring.

Take your trusty spatula and begin stirring in the sugar and vanilla.

Until you get something that looks like this.

Next job? Stir in 3 large Eggs.

It's best to add the eggs one at a time, stir and then add the next one. So, crack an egg.

Pour it in.

Stir it in.

Continue with the other two eggs, in the same way.

Until they're all in and you have glossy batter on your hands.

This was the point in the recipe where I realized that these brownies were made in this one-bowl with a single spatula. Less washing up!

Anyway, onto the dry ingredients - cornflour, salt, ground cinnamon and cocoa powder.

First up, cornflour. This natural gluten-free flour isn't just good for coating things and making them crispy - it also makes a great replacement for flour in this recipe.
So, into the bowl, place 80 grams (3 ounces) Cornflour.

We've put in milk chocolate and dark chocolate to make these double chocolate brownies. It's time to up the goodness and throw in 57 grams (2 ounces) Cocoa Powder. If you can be bothered, feel free to sift it.

Where there's chocolate, salt soon follows. In goes 1/2 teaspoon Salt.

Followed by 1/2 teaspoon Ground Cinnamon.

Once all the dry stuff is in, take your spatula and begin stirring.

Until you get something like this. Yum.

And, that's it. The brownie batter is done. Now I was, as you can tell, on a little chocolate high so left the brownies plain but feel free to throw in chopped roasted nuts, more chocolate chunks, your favourite chocolate (chopped up Twix pieces, please!), really whatever you like.

Scrape the batter out of the bowl and into your prepared tin.
Also, do you see that spatula? Totally mine.

Smooth out the batter.

Time for chocolate number four! In the form of white chocolate chips.

Scatter over a handful White Chocolate Chips. I love using the chips for this because they hold their shape once baked. You could also sprinkle the batter with sea salt and roasted, chopped nuts.

Bake the brownies at 180C / Gas Mark 4 for 30-35 minutes.

Bake until the edges are set but the middle is still slightly wobbly. This will ensure a fudgy centre when cool and a gooey one when hot.

Like so.

Serve the brownies, scooped out of the tin with vanilla ice cream.

I however, and god only knows how I did this, left mine overnight to cool completely. The next morning, I pulled the brownies out of the tin.

Which was made so much easier by the overhanging baking paper.

Then, I sliced them into nine large squares. Also, can you tell I can't cut a straight line to save my life?

Onto a plate went the squares, and it was time to eat! Actually, we didn't eat them except for a small piece because these were all for my gluten-free cousin and aunt! And, we had indulged in the recipe test the day before.

Bake these chocolatey brownies, guys. Hand them out to family or friends. Or keep them stashed in a box to get you through this coming week - I won't tell.

Full Written Recipe:

Gluten-Free Quadruple Chocolate Brownies.

Prep Time: About 10 minutes.
Bake Time: About 30-35 minutes.
Serves: Cuts into 9 large brownies.

173 grams (6 ounces) Dark Chocolate, cut into cubes
173 grams (6 ounces) Milk Chocolate, cut into cubes
170 grams (6 ounces) Unsalted Butter, cubed
170 grams (6 ounces) Caster Sugar
1 teaspoon Vanilla Flavouring
3 large Eggs
80 grams (3 ounces) Cornflour
57 grams (2 ounces) Cocoa Powder
½ teaspoon Salt
½ teaspoon Ground Cinnamon
Handful White Chocolate Chips


Pre-heat the oven to 180C / Gas Mark 4. Grease and line a square baking tin measuring approximately 8 x 8 inches.

Take a large, microwave-safe bowl. Into it, place the dark chocolate, milk chocolate and butter. Heat in the microwave, stirring after every 30 seconds, until just melted. Give it a final stir to melt everything fully.

Then, stir in the sugar and vanilla.
Next, add in the eggs, one at a time, stirring after each addition.
Finally, stir in the cornflour, cocoa powder, salt and ground cinnamon. Feel free to sift them before adding in.

Pour the batter into the prepared tin and sprinkle over the white chocolate chips.

Bake at 180C / Gas Mark 4 for 30-35 minutes until the edges are set but the middle is still slightly wobbly.

If you cannot resist, eat straight away. However, if you want the perfectly cut brownie, leave them to cool completely (mine were left overnight) and then slice. Enjoy! 

{Adapted from Shutterbean}

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Keep me in your duas, please, and enjoy your brownies,


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