Deliciously gooey chocolate brownies, made with chestnut flour, so that they can be enjoyed by those restricted to gluten-free foods as well as those who are not.
300g dark chocolate broken into pieces
450g granulated sugar
1 tsp vanilla extract
200g Shipton Mill Chestnut Flour
Preheat oven to 180C/350F/gas 4.
Line brownie tin (34cm x 25cm/13" x 10") with parchment or magic paper.
Gently melt butter and chocolate in a bowl over a saucepan of barely simmering water.
Beat the eggs, sugar and vanilla until thick and creamy.
When the chocolate and butter have melted, remove from heat and add the egg and sugar mixture.
Sift chestnut flour and salt, then add to the mixture. Beat until smooth.
Pour into the baking tin.
Bake for 20-25 minutes or until a crust has formed on top that has started to crack. The brownie should not wobble in the middle, but should be gooey inside.
Leave to cool for 20 minutes before cutting into portions. It is very rich, so portions can be quite modest.
This recipe can be halved. The brownies freeze well.
Added by: Juliet Collis
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.