Fudge Brownies
Ingredients:
170g Stork (or butter)
100g dark chocolate (70%)
3 large eggs
200g caster sugar
50g light brown sugar
3/4 tsp salt
1 tsp vanilla
80g Gluten-Free plain flour
65g cocoa powder
Method:
In a bain marie (bowl over a pan of boiling water, making sure that the bowl doesn’t touch the water), melt the chocolate and the stork - stirring frequently - until you you have a very fluid mixture.
Preheat the oven to 180C fan. Grease an 8 x 8 inch tin with a nonstick cooking spray and then line the tin with parchment paper, leaving the sides to overhang the edges.
Combine the eggs, both sugars, salt and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until extremely thick and fluffy (about 8 minutes).
When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. In the meantime combine gluten-free flour and cocoa powder.
Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add the cocoa flour mixture all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
Pour the batter into the prepared tin. Use a small offset or on the back of a spoon to smooth out the batter evenly. Bake the brownies for 24 minutes.
Remove the brownies from the oven and allow to cool completely. You want the brownies completely set up before cutting them. Chill them in the fridge for at least 2hrs.