Originally this recipe was going to be a gluten free version of Taste magazine's Deluxe Brownie Choc Cherry Trifle (photo below) unfortunately it was a little tricky getting the layers right, really hard to serve & it could feed at least 60 people. One thing that stood out in the trifle was the brownie, it was absolutely sensational - the ultimate brownie, a little chewy, richly chocolate & dense but light at the same time. How can I call it the Ultimate Chocolate Brownie when you haven't tasted it? I can only go on the reactions of my family & friends when they tasted them for the first time. There were murmurs of "mmmmmm", "OMG this is good", "now this is a brownie" & "are you going to put the recipe on the website?". So here is the recipe & now it is up to you to find out if these are the brownies you have been searching for. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients 

Dry

150 g Bakers' Magic Gluten free flour

50 g Cocoa

380 g Caster sugar

Wet

300 g Good quality dark chocolate

250 g Unsalted butter

3 Eggs

2 Egg yolks

 

Chocolate - The dark chocolate I use contains ~54% cocoa solids. I have made the brownies with other dark chocolate, the flavour varies slightly. 

Vanilla Bean Cream

I whipped together a 50:50 mix of thickened cream & marscapone cream

& added in a little vanilla bean paste & icing sugar to taste

 

The wonderful heart attack trifle pictured below consists of ~1 kg of dark chocolate, over 500 g of butter, ~1.5 kg of assorted cream (thickened & marscapone), a jar of cherry conserve with some sour cherries added & a couple of splashes of frangelico. 

 

Method

Turn oven on to 140⁰ C.

Grease two 20 cm round cake tins or a 30 cm x 20 cm lamington tin. Line the bottom with baking paper. 

In a bowl mix together the dry ingredients. Thermomix - Put dry ingredients into the TM bowl & mix for 8 secs speed 7. 

Melt the dark chocolate & butter together. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. An alternative is to put the chocolate & butter into a heat proof bowl, rest the bowl on top of a saucepan containing gently simmering water. Thermomix - Put butter & chocolate into the TM bowl & mix at 50^o C, speed 2 for 5 mins. If its not completely melted mix for a little longer. 

When the chocolate is melted (and not too hot) whisk in the egg. Thermomix - Put in the whisk attachment & whisk for 10 secs speed 4. 

Add the chocolate mix to the dry ingredients & stir to combine. 

Transfer the mix to the tin(s).

Bake at 140⁰ C for ~40 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & place on a cooling rack. Let it cool in the tin for ~20 mins then carefully tip it out on to the cooling rack. Allow to cool completely before cutting into it (I can't blame you if you don't wait). 

Simply enjoy!