Yield: 20 or so brownies
Two Layer Gluten Free Double Nutella BrowniesEver since my Coeliac Disease diagnosis, I've been on a one-woman mission to find super fudgy gluten free brownies. When I say fudgy, I mean on the brink of sticking of your mouth together. I mean somebody pass me a glass of milk, fudgy. I'm talking super moist and squishy and wholly decadent and indulgent, fudgy. So fudgy, people will think you're fudgin' when you tell them they're gluten free --- and if you make these without the cream, they're dairy free too.
It was the eve of our annual barbecue with the families of Callum's oldest friends. We were all in a mommies group together and our babies have been hanging out since they were months old, some of them weeks old! Manchester's a big place, we're all spread out in different bits of the city and everyone's schedule is so hectic, we don't really get to hang out together that much. So when we do get all the babies together, usually for barbecues and birthday parties, it's a lovely time and there's always lots of dessert. At last year's annual barbecue, I made the ever popular Oreo Overload Brownies. We've got two food allergies in our barbecue group: me with the gluten intolerance and another little boy with a dairy intolerance. And I wanted to spoil us rotten with an allergy-friendly brownie.
The moment I put a tray of these brownies on the table, hands went in to retrieve little squares of gooey, fudgy delight. The measurements in my recipe will make enough for a multitude of brownies, perfect for feeding a crowd. I got that 11 inch double layer cake plus a square tin out of one batch of brownie batter. I slathered dairy laden Nutella cream over the double layer cake and kept this covered in the kitchen. I kept the tin of brownies as they came: gluten and dairy free, and served these to the crowd.
They vanished. Gobbled up around surprised gasps when people learned they were indeed gluten free. It's a good thing I'd made the 11 inch round brownies and set those aside. I think I got one or two squares during the barbecue. The little boy with the dairy intolerance gave these brownies a triple thumbs up. After checking with me to make sure they really didn't have any cow's milk, he indulged. Just like you're meant to do with brownies.
Ingredients:For the brownies
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup cocoa powder
1/2 cup cornflour/cornstarch
1 handful chocolate chips
1 cup rice flour
2 teaspoons vanilla
2 tablespoons Nutella
2 cups sugar
4 medium eggs
225 grams unsalted butter
For the Nutella cream*
1 part Nutella
2 parts cream
- Omit the cream if you want to keep these brownies dairy free. Or simply use dairy free cream. There is a small bit of skim milk in Nutella, so if you're making these for someone with a diary intolerance, you might want to check if they can eat Nutella. If they can't, along with the dairy free cream, you could use melted dark chocolate with crushed hazelnuts and achieve the same flavor.
Two Layer Gluten Free Double Nutella Brownies
- Place the rice and corn flour into a medium sized bowl along with the cocoa powder, salt, chocolate chips and xanthan gum.
- Cream together the butter and sugar in a large bowl or in the bowl of a stand mixer with the paddle attachment fitted.
- Add the vanilla, eggs and Nutella and combine with the paddle until fully incorporated.
- Add the dry ingredients and mix well with the paddle attachment until there are no clumps or streaks of flour.
- Grease a 9 inch square baking tin and two 11 inch springform tins with a bit of olive oil. Pour in the brownie batter and bake for 30 minutes until you've got that lovely distinctive brownie crack across the surface and until a skewer or cake tester inserted into the brownies comes out mostly clean.
- Beat together the cream with the Nutella and set in the fridge to chill until needed.
- Frost the brownies with the Nutella cream and stack one of the 11 inch circles on top of the other and finish with a bit more Nutella cream and a sprinkling of icing/confectioner's sugar.