Chocolate-fudge brownies (wheat and gluten free)

We’ve been asked quite a few times if we have a really authentic chocolate brownies recipe, as the majority of the recipes available never quite get the fudgy, stickiness right. So armed with the challenge the wheat-free.org kitchen decided to see what they could come up with, and this recipe is the result of some serious baking… and sampling.

The consistency of these sticky chocolate brownies is absolutely wonderful. It’s rich, sticky and fudgy with the crunch of the nuts and the chocolate chips. The top of the brownies remains dry and crunchy, giving that absolutely perfect chocolate brownie mix of textures when you bite into it.

It’s so rich and chocolatey that even the chocoholics here at the wheat-free.org kitchen could only eat one piece at a time (but it was a twice the ordinary size piece!). We hope you agree with us that it’s the best chocolate brownie recipe around.
dietary information:
wheat free yes
gluten free yes
nut free no
dairy free no
vegetarian yes
vegan no
Wheat free Chocolate fudge brownies
makes 16-20
125 g 72% cocoa chocolate, broken into pieces for easier melting
150 g butter, margarine or low-fat spread
275 g light brown sugar
3 medium eggs, beaten
225 g 72% cocoa chocolate chips
150 g pecans, walnuts & almonds, chopped into chunks
1 tsp vanilla extract
50 g rice flour
50 g maize flour
conversion charts
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
1. Line a 275mm x 175mm (11″ x 7″) tin with non-stick baking paper.

2. Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat.

3. Stir the sugar into the melted chocolate and mix well.

4. Add the eggs to the mixture, about 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic, but keep beating until all the eggs are fully incorporated.

5. Add the chocolate chips, nuts and vanilla extract and mix well together.

6. Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin.

7. Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a skewer into the centre of the brownies, the skewer needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It’s better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 3-4 minutes until you think that the centre is at the right sticky consistency.

8. Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container.

These sticky chocolate brownies will keep in an airtight container for about a week. You can also freeze them if you want to put them out of temptations way. Served with organic vanilla ice cream they make a great dessert for kids and big kids alike.