Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
Go back
Chocolate Brownies
Gluten free brownies...a very indulgent treat – simply divine – enough said!
-
Cook: 30 mins
Prep: 20 mins - 12
- easy
- Suitable for home freezing
Go back
Chocolate Brownies
Gluten free brownies...a very indulgent treat – simply divine – enough said!
-
Cook: 30 mins
Prep: 20 mins - 12
- easy
- Suitable for home freezing
Ingredients
| 100g soft margarine (70% fat content) or butter | |
| 175g caster sugar | |
| 75g dark muscovado sugar | |
| 125g dark chocolate (70% cocoa solids) | |
| 1 tbsp golden syrup | |
| 2 medium eggs, lightly beaten | |
| 125g Juvela Gluten-Free White Mix | |
| 2 tbsp cocoa | |
| ½ tsp baking powder | |
| 50g pecan nuts, chopped |
Method
- You will need: 24cm square/oblong cake tin, greased and lined
- Place the butter, sugars, chocolate and syrup into a pan and melt gently over a low heat; remove and allow to cool a little.
- In a large bowl, beat the eggs until light and fluffy, then pour in the chocolate mixture and beat together well.
- Combine the Mix, baking powder and cocoa, and add to the chocolate mixture. Add the nuts and fold all ingredients together with a metal spoon.
- Pour into the prepared tin and bake in a preheated oven (180ºC/Fan 160ºC/350ºF/Gas Mark 4) for 25-30 minutes until slightly crisp on top but still slightly soft in the centre.
- Remove from the oven and allow to cool completely in the tin.
Reviews (5)
Sara
Absolutely perfect. So so so delicious.
20th Mar 2025
Lizzy
This is fabulous with great results. Melt the chocolate first before adding the butter and sugars
11th Feb 2025
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