I am not much of a baker but I do love a piece of cake (especially the ones you can have for breakfast!) and a decadent brownie.
I am quite particular about the texture of my brownies though as well as finding just the right balance of sweetness vs bitterness.
The key to a GOOD BROWNIE is :
(1) use good chocolate 🍫 – the better the chocolate the better the brownie. I never ever use cooking chocolate
(2) when melting the chocolate, think gentle, don’t let the glass bowl touch the simmering water.
(3)the tin is important, 20cm sq tin.
(4)use room temp eggs
(5)leaving them just long enough in the oven to cook through but still be gooey inside – 22 minutes to be precise!
Leave these to cool in the tin & only cut once they have completely cooled down.
PS: I leave mine in the fridge, I ❤️ the texture.
Make these, freeze them, hide them and if you are generous share them.
PS: not all gluten-free flours are the same, usually a blend of lots of different flours (potato, rice, tapioca and maize) try to find a flour blend you like.