Fudgy chocolate squares

Fudgy chocolate squares

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Cuts into 16

These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per square

kcalories
448
protein
5g
carbs
45g
fat
28g
saturates
14g
fibre
2g
sugar
42g
salt
0.5g

Ingredients

For the cake

  • 200g butter, chopped
  • 200g gluten-free dark chocolate, roughly chopped
  • 350g golden caster sugar
  • 50g gluten-free self-raising flour blend
  • 50g ground almonds
  • 50g cocoa
  • 1 tsp xanthan gum
  • 4 large eggs, beaten
  • 50g walnuts, broken or roughly chopped

For the icing

  • 100g butter, chopped
  • 2 heaped tbsp cocoa
  • 200g icing sugar, sifted
  • 2 tbsp milk
  • 50g walnuts, broken or roughly chopped

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Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
  2. Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
  3. To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

Recipe from Good Food magazine, August 2013

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Comments

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cshobbs's picture
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I made this in my roasting tin, and it took 45 mins to cook. Excellent!
I cut it into 20 pieces.

aislinnmcd's picture

These were great brownies. The texture was just a little too gel-like, so next time I will cook them for the full 35 minutes and cut down on the xanthan gum a little. I also would not bother with the icing, as these are more than enough on their own

sarahwhiddett's picture

Five stars. I made this for gluten-free guests. Served it warm, without the icing and with cream. It is VERY sweet/rich so serve it in small portions.

katyrb1's picture

THE most yummy chocolate brownie I have ever made....and gluten free, yay!!!

Bethanwy's picture

This is such a gorgeous recipe. All my friends were asking for this recipe even before they found out it was gluten free.

elizabethaedwards@btinternet.com's picture

To Wendyjm: as far as I know there is nothing you can use to replace xanthan gum. It helps the texture and mouthfeel of products that would normally be made with flours containing gluten. My mother in law is a coeliac and its invention has improved her diet enormously.

wendyjm's picture

Can the Xanthan gum be replaced - nothing that exotic in our supermarkets?

sarahwhiddett's picture

Try looking in a health food shop Wendy. That's where I got mine.

sarah2210's picture

You will probably find the Xantham gum in the "free from" aisle. Several gluten free flour blends already have it in so you might be able to get away with not using it.

amy_rogers's picture
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A brownie recipe by another name. Excellent chewy brownie texture. I found them a bit too sweet with the icing but it appealed to the kids (no surprise there!). I used Doves farm gluten-free plain flour blend and didn't bother adding a raising agent.

Stephy19's picture
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This was lovely - sticky and gooey and went down well with family and friends!

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