Whichever of the free from options you choose below what is important here is the chocolate, the sugar and the baking time- Don't overcook these babies or you'll miss out on the gooey glory from paradise that is
THE ULTIMATE BROWNIE
100g 70% cocoa solids (or higher) Chocolate (dairy or nut free varieties available from health/wholefood shops).
225g Butter (or dairy free spread)
2tsp Baking Powder
2tsp Baking Powder
4 Eggs (or 2 extra teaspoons of baking powder plus 2tbsp cornflour)
440g Granulated Sugar
100g Chestnut flour/gluten free plain flour blend
1/2 tsp Salt
*Optional* Chopped hazlenuts or any nuts you like, or chopped bits of chocolate or chocolate buttons....
Find a large, shallow but not flat baking tray, (1inch deep is ideal, but a roasting tin will do at a pinch) about 25x30 cm or thereabouts, don't fret- it's not rocket surgery, grease it, line it with greaseproof paper, then grease that, too.
Preheat oven to Gas 4 or 'leccy 350F/180C
Put the chocolate and butter in a basin or bowl and place on top of a saucepan of hot water on a low hob.stir it occasionally til it melts completely. Then add all the other ingredients, give it a bloomin' good mix (I add a bit of ground chilli flakes, but that's just my take on it).
Pour it out into an even layer on your baking tray and bake for 30mins, turning at least once during baking- if it wobbles dramatically when you take it out give it another 10-15min on a lower heat (turn it down a notch or two)
BUT NB: you don't want this to be completely set and solid- the joy is in the goey messyness!!
Set, like this, on top........
Any you don't scoff will keep well in an airtight container for up to 5 days (Yeah, as if it's gonna survive that long without being yummed!)
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