After a slightly boozy chat about brownies with some of my favourite foodie friends a little while ago, I spent ages thinking about how versatile these gooey traybakes are. So simple to make and incredibly satisfying to eat, the humble brownie really is what I would deem a superfood!
As if to solidify my thoughts on how truly fantastic they are, a few days ago my sister sent several photos to our family WhatsApp group of her children making brownies, and this then inspired my dad to have a go himself. He wanted a recipe that he could try that he knew I could eat so he sent me a text to ask if I had a recipe. "Of course I have a recipe!" was my immediate response, and proceeded to send it over to him. I realised at that moment that while I have posted a video on my YouTube channel of me making these delicious dense delights, I hadn't actually posted the recipe here! How could I be so silly!?
So, here it is, in its full chocolatey glory...
150g unsalted butter
150g dark muscovado sugar (or 75g each of light muscovado and dark brown sugar)
150g golden caster sugar
75g Food Thoughts cocoa powder
125g gluten free plain flour
25g raspberry powder
1 tsp bicarbonate of soda
¼ tsp xanthan gum
75g chopped chocolate of your choice (dark or milk preferably)
75g chopped hazelnuts (or any nut of your choice)
*you can also add dried fruit, and use caster sugar instead of the dark sugars if this is all you have*
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