Gluten Free Chocolate Brownie Recipe


225g      Butter
100g      Cocoa powder
4             Large eggs
450g      Caster sugar
1/2 tsp   Vanilla extract
150g       Barkat All Purpose Flour Mix
1/2 tsp   Barkat Baking Powder
2 tsp       Chilli powder
Icing sugar for dusting.


  1. Preheat oven to 180c/160c fan/gas4. Grease a 4cm deep rectangular tin 28cm x 19cm, and line with baking paper.
  2.  Melt the butter in a small pan. Remove from heat and stir in the cocoa. leave to cool for 10 mins.
  3. Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and  foamy.
  4. Stir in the cocoa mixture, flour, baking powder and chilli powder. Pour mix into tin. Bake for 35mins or until top is firm and centre is still soft .
  5. Cool for 10 mins and then turn out onto a cooling wire. When cold cut into 16 squares and dust with icing suga

Share this post

← Older Post Newer Post →