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Chocolate and chestnut brownies (Gluten-free)

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.

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300g butter

300g dark chocolate broken into pieces

5 eggs

450g granulated sugar

1 tsp vanilla extract

200g Shipton Mill Chestnut Flour

1tsp salt


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

Tags: Cake Chocolate Gluten Free

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.

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