Gluten Free Nutty Fruit Chocolate Brownies Recipes

GLUTEN-FREE BROWNIES

Gluten-free brownies image

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Provided by Esther Clark

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

Steps:

Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Leave to cool a little in the tin before cutting into 12 squares.

Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

GLUTEN-FREE NUTTY FRUIT CHOCOLATE BROWNIES

Gluten-free nutty fruit chocolate brownies image

Rustle up a batch of these brownies and they won't last long. They're gloriously gluten-free, and packed with nuts and dried fruit

Provided by Esther Clark

Categories Dessert

Time 1h

Yield 14

Number Of Ingredients 11

Ingredients

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks
70g mixed nuts, roughly chopped
70g mixed dried fruit (such as cranberries, raisins and apricots)

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with baking parchment.
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled chocolate and the vanilla, followed by the flour, cocoa and salt. Fold through the chocolate chunks, dried fruit and half the nuts. Pour the brownie batter into the prepared tin and scatter over the remaining nuts. Bake in the centre of the oven for 30 mins.
Leave to cool completely in the tin before cutting into 14 squares.

Nutrition Facts : Calories 483 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

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