Gluten Free Chocolate Brownies

I found this recipe in an old recipe book at home, and have adapted it slightly to make it a bit better! The original recipe called for self raising flour, but as I made them for a friend who is a coeliac, I used gram flour instead. It's a cheap alternative, and seems to give a slightly smoother texture instead of regular gluten-free flour. If you decide to use ordinary self raising flour, omit the baking powder from the recipe, and you may not need the cream. The cream is used to thin the brownie mix, as the gram flour seems to absorb the liquid more than ordinary flour.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 16 Brownies

Ingredients

• 300  g dark chocolate
• 200  g  milk chocolate
• 100  g white chocolate
• 225  g butter
• 225  g sugar
• 3  eggs
• 75  g  grams  gluten-free flour
• 1  teaspoon baking powder
•  cream

Directions

1. Set the oven to 180°C, and grease and line a 6x6 inch tin.
2. Melt the dark chocolate and soften the butter. Mix together.
3. Beat the eggs with the sugar until pale. Stir this into the chocolate-butter mixture.
4. Break up the milk and white chocolate and add to the mixture. Add the flour and baking powder before mixing again. Add cream if the mixture seems too thick. It should slowly slide off a wooden spoon.
5. Pour the mix into the tin and bake for 45 minutes.
6. Turn the oven off, but leave the brownies in to cool.
7. Wait until cool before turning out of the tin. Cut into squares. Best served slightly warmed with vanilla ice cream.
8. Variation: Instead of using a tin, you can use muffin cases instead. It's slightly cleaner and they don't need greasing or cutting. These should take only about 25 minutes to cook.