Premium Baking Block
- 560g Gluten Free Flour
- 360g Cocoa Powder
- 1Tsp Salt
- 800g Kerrymaid Premium Baking Block (softened)
- 900g Sugar
- 2Tbsp Vanilla
- 6 Eggs
Mix the flour, cocoa and salt together and sift if need be.
Beat the sugar and Kerrymaid Premium Baking Block together until creamy. Add the eggs to the Premium Bake and sugar mix one at a time and beat in. Don’t worry if it looks like it’s splitting, we will fix that.
Add the flour and cocoa mix and fold in until just mixed but do not over work
Line a baking tray with greaseproof paper and pour in the mix. Spread evenly over the tray, and bake at 180°C until just cooked ( a skewer inserted will come out clean), then remove from the oven and allow to cool on a wire rack for 20-30 minutes before removing from the tray.
Allow to cool further, then cut into squares. Serve warm on day of making, or keep in a sealed tun for future use.
TOP TIP FROM OUR CHEF
- These brownies will be very gooey because of the lack of flour so only cut and handle them once they fully cooled.
- Contains: Egg