Gooey brownie which features in our National Trust Cookbook. Made with ingredients not containing gluten.
- 175g/6oz soft margarine
- 65g/2oz cocoa powder
- 300g/10oz caster sugar
- 3 eggs
- 1½ tsp vanilla extract
- Pinch of salt
- 115g/4oz gluten free self-raising flour
- Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a 20cm/8in shallow square cake tin with a large square of non-stick baking paper, snipping the paper diagonally into the corners of the tin and pressing the paper down so that the base and sides of the tin are lined.
- Heat the margarine in a medium-sized saucepan over a low heat, stirring until just melted. Mix in the cocoa and stir until dissolved.
- Take the pan off the heat and stir in the sugar. Lightly beat the eggs, vanilla and salt together. Beat half the egg mixture into the cocoa then beat in the remaining mixture until smooth. Mix in the gluten free flour and beat until smooth.
- Pour the brownie mixture into the lined tin, spread into an even layer then bake for 18–20 minutes or until well risen, lightly cracked around the edges and the centre has a slight wobble.
- Leave to cool in the tin for 15 minutes then mark into ten bars and leave to cool completely. Lift the brownies out of the tin holding the paper then cut into bars and peel off the paper.
Keep an eye on the brownies towards the end of cooking: you want to take them out of the oven when the centre is still a little soft with a slight wobble; they will firm up a little as they cool so by taking out a little before a traditional cake you can keep that yummy gooey texture.
For more recipes, including this one, check out our National Trust Cookbook - available to buy from the online shop.
You'll find more great recipe ideas in our cookbooks, available to buy from our online shop