I love food! Not just eating it, but creating it. What beats an afternoon in the kitchen, making a mess as well as scrumptious treats? But when a friend had to alter her diet due to food intolerances I realised not everyone can carelessly indulge. So I set out to make a cake she could eat, and when I achieved a flourless, vegan chocolate cake that tasted pretty good I wondered what else was possible. And so my journey begins into a world of baking where there is always something missing...
Monday, 14 April 2014
Gluten free creme egg brownies
Spring is in the air and
the Easter Bunny shall soon be leaving little egg shaped treats amongst the
daffodils for us to stumble upon. My family Easter celebrations are stuffed full
of slightly crazy traditions and on Good Friday I shall be eating a massive
quantity of homemade hot cross buns in the idyllic surroundings of a Kentish
trout farm!!! (for more details on that one check out my hot cross bun recipe from last
year!) Then once the hot cross bun fest is finished and we feel like we can’t
eat any more Easter treats we all get busy in the kitchen and serve up homemade
chocolaty goodies on Easter Sunday. So here is a little sneak peak of what my
family will be set to receive at the weekend…thanks to some wonderful
inspiration from a recipe over at scarletscorchdroppers I shall be
producing the ultimate concoction of all things Easter…..chocolate and creme eggs and some more chocolate and a little more creme egg, and all of this is
180g milk chocolate
140g golden caster
80g gluten free flour
20g corn flour
bicarbonate of soda
½ teaspoon xanthum
2 tablespoons cocoa
12 mini crème eggs
100g golden syrup
175g icing sugar
2 tablespoons milk
150g milk chocolate
Makes 12 brownies
Grease and line a
25cm x 20cm tin and pre-heat the oven to 180°C.
Melt together the
butter, chocolate and sugar in a large saucepan over a medium heat until well
combined. Remove from the heat and allow to cool slightly before stirring in
the eggs and beating all of the ingredients together.
Sift in the flour,
cocoa, baking powder and xanthum gum into the chocolate mix and fold together
until fully combined.
Pour the mixture into
the prepared tin and smooth out. Take the mini eggs out of the freezer and push
into the brownie mixture (by being frozen for a bit first it prevents the eggs
from melting into the mixture and they hold their shape better). Then place the
tin in the centre of the oven and bake for 25 minutes, at this point the
brownie should be set but still a little gooey in the middle.
Leave the mixture to
cool in the tin.
Whilst the brownie
mixture is cooling mix the golden syrup and butter together and then stir in
the icing sugar adding the milk a little at a time to loosen the mixture if
Spread 2/3 of the
icing over the mixture so that it is completely covered. Add a few drops of
yellow food colouring to the remaining icing and blob small teaspoons of the
mixture across the brownie to resemble the yolks normally found in a crème egg.
Finally break the
remaining chocolate into a heat proof bowl and place over a bowl of lightly
simmering water (ensuring the bottom of the bowl doesn’t touch the water in the
pan). Once melted pour the chocolate over the brownie so that it is fully
Allow to set before carefully
lifting out of the tin and slicing into bite sized portions….then share with
friends and family for Easter.