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
- 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.