Rebecca’s Recipes: Mama’s Brownies

Recipes that have been passed down through the generations are often tried and tested favourites. My mother is very good at baking. Some might even call her a master of the art. Even when I threw down the gauntlet of being gluten-free, she performed majestically to create the best gluten-free Swiss roll I have ever tasted. That’s right, she made gluten-free cake batter ROLL. Cake-making alchemy at its finest.

I am a novice compared to my mother, but I do have a few tricks up my sleeve. I will admit to learning most of them from her though. I’m here to share a recipe that flew from her recipe book to mine, taking the gluten free route. Chocolate brownies. Just saying that prompts a goofy grin from almost everyone. I couldn’t wait to road test my new scales – which work like a dream by the way. Plus, I bought a block of dark chocolate for my sweetie ration just for such a baking occasion.

(Side note, I haven’t had any other sweeties outside of my ration so far this month. I think this is worth a mention, as sweets were always my downfall in previous rationing challenges. I have had crisps on occasions; does anyone know the rationing value of this snack? Thanks!)

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DSCN2276My baking uniform is not complete with my CK apron and obligatory fluffy slippers.

            I have been doing a serious amount of writing today to make up for yesterday’s awol behaviour. I took a baking break just after lunch. These are motivational brownies, trust me.

Gluten-free brownies

Ingredients:

110g butter

110g dark or plain chocolate

225g caster sugar

2 eggs

Splash of milk

110g GF plain flour (I use Doves Farm)

½ tsp GF baking powder (again, Doves Farm)

 

Preheat the oven to 180°C. Line a rectangular tin with baking parchment.

Melt the butter and chocolate together using the Bain Marie method (saucepan and hot water – you got it.)

Combine the sugar, flour and baking powder in a large bowl.

Whisk the eggs together with a fork and add the milk.

Add the eggs to the flour mix, then the melted chocolate. Stir to make your brownie batter.

Pour into the tin and bake for 20 – 25 minutes. I like my brownies on the gooey side (who doesn’t?) so I took mine out after 22mins.

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I do hope you enjoy the recipe. I shall put the link with the others on my “Rebecca’s Recipes” page. Please let me know if you try it out, I’d love to hear what you think.

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4 thoughts on “Rebecca’s Recipes: Mama’s Brownies

  1. I love brownies too, luckily not GF but my sister in law is and I will try to make some for her next time we visit. Many thanks. Glad you have had such a productive day, but hope you did not miss all the the sunshine – bit rare in Hampshire these days!!

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