With hazelnut spread and white chocolate chips, these gluten-free brownies are deliciously indulgent.
Ingredients
"Who doesn’t love a batch of freshly cooked brownies to dip into?" asks reality TV star turned singer Megan McKenna, who has compiled a new cookbook of gluten-free recipes. She recommends eating these brownies warm, with a scoop of ice cream.
Makes 12
- 170g unsalted butter, at room temperature
- 200g caster sugar
- 90g brown sugar
- 3 large eggs
- 1tsp vanilla extract
- 3tbsp chocolate and hazelnut spread
- 70g gluten-free self-raising flour
- 40g cocoa powder
- 100g white chocolate, broken into small pieces
Method
- Preheat your oven to 200°C (180°C fan, gas mark 6). Line the bottom and sides of a deep 30 x 20 centimetre baking tray with non-stick baking paper.
- Place your butter in a large bowl, add your two sugars and whisk together until smooth and creamy.
- Add your eggs one at a time, beating well between each addition. Now whisk in your vanilla extract and chocolate spread.
- Sift in your flour and cocoa powder, then fold in with a spoon until completely combined.
- Finally, fold in your white chocolate pieces.
- Pour your brownie mixture into the prepared tray and smooth the surface.
- Bake for 50 minutes, reducing the heat to 180°C (160°C fan, gas mark 4) after 20 minutes.
- Set aside to cool before cutting into pieces and serving.
Can You Make That Gluten-Free? by Megan McKenna is published by Hamlyn. Photography by Louise Hagger. Available now.
