The Home Economics Bit
Did you know?
Oil and water are immiscible, i.e. they do not mix easily. In recipes where there is a fat and a liquid present, an emulsifier is needed to enable the two immiscible components to mix, thus creating a smooth batter. Lecithin – a protein found in egg yolk – is a natural emulsifier. This recipe clearly demonstrates the emulsification property of eggs; the mixture looks grainy up until the point when the eggs are added. The addition of the eggs emulsifies the mixture to create a glossy, smooth and pourable brownie mixture.
Bloomin’ Brilliant Gluten Free Brownies
This is the only chocolate brownie recipe I ever use. Adapted from Jamie Oliver's Bloomin' Brilliant Brownies recipe, these gluten free chocolate brownies are rich and fudgy; the epitome of what a brilliant chocolate brownie should be! Find the original recipe here: Easy chocolate brownie recipe | Best brownie guide | Jamie Oliver
- 250 g unsalted butter
- 200 g good quality *dark chocolate broken into pieces
- 75 g dried cherries optional
- 50 g chopped nuts optional
- 80 g gluten free cocoa powder sifted
- 65 g plain gluten free flour sifted
- 1 tsp gluten free baking powder
- 360 g caster sugar
- 4 large eggs
- Preheat oven to 180°C/350°F/gas 4.
- Line a 25cm square baking tin with greaseproof paper.
- In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.
- In a separate bowl, mix together the gluten free cocoa powder, gluten free flour, gluten free baking powder and caster sugar. Then add this to the chocolate, cherry and nut mixture. Stir together well.
- Beat the eggs and *mix in until you have a silky consistency.
- Pour the brownie mix into the baking tray, and place in the oven for around *25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
- Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.
*dark chocolate: I prefer to use 100g of good quality milk chocolate and 100g of good quality dark chocolate. This combination results in a sweet, rich brownie. *mix in: I add in the eggs one at a time, as I find this makes it easier to combine them with the mixture. The eggs emulsify the brownie mixture, making it silky and smooth. *25 minutes: If the brownies are still very wobbly after 25 minutes, cover with tin foil and return to the oven for a further 5-8 minutes until just set. Covering with tin foil will prevent the brownies from burning on top, which can happen easily due to the high sugar content.