Oh my goodness. These things are ‘da bomb’.
I remember baking with Grandma – she was never a brownie baker, more of a cake maker. There is a difference. I cannot begin to even count the number of carrot, hummingbird, marble or apple tea-cakes that she made. There was certainly NEVER any thought of ‘clean cooking’, and the word paleo was not even invented! All the butter was thrown in, along with ALL the sugar, and then some. My word – they tasted good. Grandma was famous for her cakes, and even baked them to sell at the Sorrento Aquarium cafe. Ahhh – the memories.
I bake a fair bit, or at least, I did until I had no oven, and now that I have my new oven – I am back with a baking vengeance!
Despite Grandma’s cake baking, I am not a huge fan of cakes. They are too…… ummm… ‘cakey’. I am more of a brownie girl.
I am always on the lookout for a good brownie, and I stumbled across this Julie Goodwin recipe a while ago. I figured I couldn’t go too wrong, because Julie Goodwin.
The resulting brownie does not disappoint. Dense. Fudgey Delish. It’s rich – so you only need a little bit – then I cut it up and whack the rest in the freezer for school lunches. WIN WIN.
Give it a shot- you will be most happy!
Julie Goodwin's gluten-free brownie
- 125 grams walnut pieces (optional)
- 250 g butter (chopped)
- 250 g dark chocolate melts
- 4 eggs
- 1 cup gluten-free plain flour
- 2/3 cup cocoa
- 1 3/4 cups caster sugar
- 120 g dark chocolate cut into chunks
Pre-heat oven to 160'C (140" fan-forced). Grease and line 20x30cm tin
Spread walnuts evenly onto a tray and roast 5-8min until fragrant
Melt butter over medium heat. Remove from heat, add chocolate melts and stir until combined/melted
beat eggs for 5 minutes or until pale. Whilst mixer is running, gradually add sugar - continue to beat until mixture is thick, and forms a ribbon.
gently fold melted chocolate into egg mixture
Fold in sifted flour and cocoa (works just as well if you are lazy like me, and you do not sift!)
Fold in chocolate chunks and walnuts
Pour into prepared tray and bake for 50mins
The crust will be delicate, and the 'cake' dense and moist
Leave to cool in pan before cutting!