Gooey Mixed Chocolate Brownies

I often find shop bought gluten + dairy free brownies to be dry, crumbly and stodgy - definitely not what you want! So I decided to try making free from brownies that still have the gooeyness of traditional gluten and dairy filled brownies, and they were a hit! Everyone who tried these said they couldn’t tell they were free from, and enjoyed the fudgey texture with the mixture of chocolate flavours. I made these using The Free From Chocolate range - the white and salted caramel chocolate chips were a great combination!

Ingredients

Mixture:

• 185g dairy free butter (I usually use the Pure baking spread)

• 85g gluten free plain flour (Doves is my go to)

• 275g caster sugar

• 3 eggs (can use an egg substitute for a vegan version!)

• 40g cocoa powder

• 185g dark chocolate

• 50g white chocolate chips

• 50g salted caramel chocolate chips

Topping:

• Fresh punnet of raspberries

• Icing sugar

Method

• Take the butter out of the fridge around 20 minutes before starting, to allow it to soften

• Cut the butter into cubes and place in a glass bowl

• Break apart the dark chocolate and place in the glass bowl with the butter

• Fill a saucepan a quarter of the way full with water, and place on a low heat

• Place the glass bowl in the saucepan - you don’t want the bowl to be touching the water, so you make sure your glass bowl is shallow enough! Melt the butter and chocolate together

• Preheat the oven to 160 degrees (fan)

• Sieve the flour and cocoa powder into a separate bowl

• Chop up your white and salted caramel chocolate into chunks

• Whisk the eggs and caster sugar together until a pale coloured mixture is created - this should increase slightly in volume the more you whisk

• Slowly pour the melted chocolate and butter into the eggs and sugar, and gently fold

• Re-sieve the flour and cocoa powder into the rest of the mix, again gently folding (I usually find a figure of eight movement to be the best for a gentle fold)

• Coat the white and salted caramel chunks in flour (this will stop them from sinking to the bottom)

• Bake for 25-30 minutes. Check after 25 minutes - if the mixture is still really wobbly, pop back in the oven and keep an eye on it, but remember the brownies will firm up as they cool so you want to take them out when a little wobbly so you get the gooey consistency

• Leave in the tin until cooled

• Dust with icing sugar and top with raspberries