Gluten-free Chocolate Brownies

Since chocolate brownies became one of my son's favorite cake, I had baked it couple of time. The only chocolate brownies I ever make is Nigel Slater's chocolate brownies. I really love the strong chocolate taste in the brownies and it was easy to make :D

While I was looking for another recipe of chocolate brownies, I found this Gluten-Free Chocolate Brownies. Though it didn't seem so much different with Nigel Slater's Brownies, but I'm eager to try this. So, this is it.

Gluten-Free Chocolate Brownies

Ingredients :

250 gr easimelt chocolate

175 gr unsalted butter

150 gr caster sugar

50 gr cocoa powder

salt

3 eggs

How to : (adapted from London Foodie in New York)

1. Heat the oven to180C. Line a 23cm square baking tin with parchment paper so that it comes up over the edge at two opposing sides.

2. Separate 50g of the chocolate and set aside. Place the remaining 175g in a glass or ceramic bowl and melt the chocolate in a bowl set over a pan of simmering water. Remove and stir until all of the chocolate has melted. Set aside. Alternatively you can do this over a double boiler.

3. In the bowl of an electric mixer (or by hand) beat the butter with all of the sugar with the paddle attachment on medium speed for 3-4 minutes, until light and fluffy.

4. Add the cocoa powder and salt and pulse again just to combine.

5. Add the eggs, a little at a time beating until incorporated over a medium-low speed. Scrape down the sides of the bowl between each egg. Stop the mixer and pour in the melted chocolate. Put the mixer on low until the chocolate and butter mixture are just combined.

6/ Remove the bowl from the mixer and fold in the cocoa/salt mixture until barely combined. Gently fold in the remaining chopped chocolate. Pour the mixture into the prepared tin and spread evenly- leveling the top with the backside of a spoon or off-set palette knife.

7. Bake for 25 minutes, no more. At this point the brownies will be set only around the edges and they will be slightly pulling away from the sides of the tin. The middle will still liquidy (have faith!). Allow to completely cool before cutting (or spoon out if serving for dessert) and store in the fridge.

And my son wants it more and more.