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.
For this recipe, you’ll need:
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!
Have you submitted your #bakeface?
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