Gluten-free pancakes
These pancakes can be made in just 20 minutes and are totally gluten-free, so everyone can enjoy them. Finish with your favourite toppings for a delicious breakfast or brunch
Gluten-free brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 250g unsalted butter
- 350g dark chocolatechopped
- 250g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 125g gluten-free flour
- 75g cocoa powder
Nutrition: Per serving
- kcal484
- fat31.3g
- saturates18.5g
- carbs42.8g
- sugars31.9g
- fibre3.4g
- protein6.1g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm square brownie tin with baking paper. Tip the butter and 250g of the chocolate into a small pan, place over a low heat and heat gently until melted and fully combined.
step 2
Add the sugar, eggs and vanilla bean paste to a large bowl and use electric beaters to whisk together until pale and really thick – it should leave a clear trail on itself when drizzled back into the bowl, 6-8 minutes.
step 3
Fold the melted chocolate and butter into the mix, then add the flour, cocoa powder and ½ tsp fine sea salt and fold until evenly incorporated. Scrape into the tin and smooth the top. Scatter with the remaining chopped dark chocolate and bake for 20-25 minutes until baked around the edges, but still with a little wobble in the middle. Cool and then cut into 12 pieces.
