Last week, I got an adorable hamper through the post from the lovely BakingMad.com. The challenge? To show them my best #bakeface – the face you make when you take the all-important first bite of something deliciously warm and fresh out of the oven.
The recipe provided was for Billington’s Brownies – gooey, chocolatey and indulgent, with cherries throughout. I deviated from the recipe provided to make it gluten-free, of course.
- 3 eggs
- 175g Billington’s dark muscovado sugar
- 200g unsalted butter
- 200g chocolate (I used a mixture of dark and milk)
- 110g gluten free plain flour
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 100g glace cherries
- pinch of salt
- To make the brownies gluten free, I used gluten free flour (shocker).
- I followed the recipe on the site, with two exceptions.
- While you are folding the flour in, add the cocoa powder and baking powder for best results.
- I also combined dark and milk chocolate – I’d like to say for a deeper, more complex flavour.
- (I’d run out of dark chocolate).
The #Bakeface challenge was a great excuse to bake something I wouldn’t usually – and I had a great time! Here’s my bakeface below – although I’m not eating that particular gluten-filled brownie – taken at the Cake and Bake Show, which I will be covering in my next post!