By Alice Reeves
I love baking but don’t often have the time to indulge, so when I had friends over for Sunday dinner a few weeks ago I decided I was going to make a ‘proper’ dessert – rather than just opening a tub of ice cream and scooping it clumsily into bowls after a few too many glasses of wine (my usual speciality).
By a mile my favourite gluten-free indulgence is chocolate brownies (I’m not alone, right?) especially the proper squidgy ones that you have to eat with a fork. After a quick Google, I decided to go with the Dove’s Farm recipe (tried and tested since 2000, apparently), served up with salted caramel ice cream – though I didn’t make that myself, that was Carte D’Or.
When I baked the brownies, I omitted the nuts (mainly because I forgot to buy them – oops). Also, after reading the comments that the recipe was very sweet, I used 150g of sugar instead of 200g. However, because I used quite bitter dark chocolate I think it could have easily coped with the extra 50g.
My only criticism is that the brownies weren’t quite as squidgy as I’d have liked – maybe I won’t bake them for as long next time – but they definitely didn’t disappoint. Next time, I want to try them out with white chocolate chunks, raisins or something else as, although it’s a perfectly good basic recipe, I’d like to zhuzh it up a bit.
The recipe states that it serves 12-16, which is about right. I served them up cut into thin bars with a couple of scoops of ice cream on the side – the perfect size for dessert after a HUGE helping of roast pork, roast potatoes and gravy.
Don’t they look lush? I’ll definitely be making these again.