Rich, fudgy and unapologetically chocolatey, these gluten-free brownies have a thin, cracked top, a soft middle and plenty of white chocolate running through them. They bake beautifully in the steady heat of the Charlie. Set the tray high above the charcoal and use the Flat-bed Plancha below as a heat shield.
- Preparation time: 20 minutes
- Cooking time: 35 to 45 minutes
- Cooling time: At least 10 minutes
- Makes: One 30cm x 23cm tray
- Charlie Oven temperature: Aim for 180°C/356°F, within a range of 170–190°C/338–374°F
- Cooking method: Baking
Equipment
- Large mixing bowl
- Whisk
- Silicone spatula
- Metal saucepan or ovenproof pot
- 30cm x 23cm baking tin, or similar
- Baking parchment
- Cooling rack
- Charlie Flat-bed Plancha
Ingredients
- 250g unsalted butter, cut into cubes
- 100g dark chocolate, broken into pieces
- 100g milk chocolate, broken into pieces
- 6 medium eggs
- 200g golden caster sugar
- 100g gluten-free self-raising flour
- 40g cocoa powder
- A pinch of sea salt
- 200g white chocolate, cut into roughly 1cm chunks
Melt the chocolate
- Put the butter, dark chocolate and milk chocolate into a metal saucepan or ovenproof pot.
- Set it on a rack around the middle of the Charlie Oven and leave to melt gently.
- Once the butter has melted and only a few pieces of chocolate remain, carefully remove the pan. Stir until smooth and glossy, then leave to cool for a few minutes.
Make the brownie batter
- Line the baking tin with baking parchment, leaving enough paper at the sides to lift the brownie out later.
- Put the eggs, sugar, gluten-free flour, cocoa powder and salt into a large mixing bowl. Whisk until evenly combined.
- Pour in the cooled chocolate and butter mixture. Fold together with a silicone spatula until the batter is smooth and glossy.
- Pour the batter into the lined tin, ease it into the corners and smooth the top.
- Scatter the white chocolate evenly over the batter. Gently press the chunks just below the surface. A few pieces poking through are fine.
Set up your Charlie Oven
Light about half a football’s worth of good-quality lumpwood charcoal. Bring the Charlie Oven to around 180°C/356°F and keep it within 170–190°C/338–374°F.
Place a cooking rack between the middle and top of the oven, well above the charcoal. Slide the Flat-bed Plancha onto a rack a few shelf positions below. It will act as a heat shield, softening the direct heat and helping to stop the bottom of the brownie catching.
Bake
- Set the baking tin on the upper rack and close the door.
- Bake for 35 to 45 minutes, starting to check after 35 minutes.
- The brownie is ready when the top is cracked and flaky but the middle still has a slight wobble. Do not wait for the centre to become firm. It will continue to set as it cools.
- Carefully remove the tin from the Charlie and place it on a cooling rack.
- Once it is cool enough to handle, lift the brownie out using the baking parchment. Leave it on the cooling rack for at least 10 minutes before cutting.
What to serve with it
Serve the brownies slightly warm while the white chocolate is still soft. They need little else, although vanilla ice cream is always welcome.
Cook’s notes
For brownies suitable for someone with coeliac disease, check that the flour, chocolate and cocoa powder are certified gluten-free. Use clean equipment and preparation surfaces to avoid cross-contamination.
No smoking wood is needed for this recipe. The charcoal provides the heat, but the flavour remains firmly about the chocolate.
For neat squares, allow the brownie to cool completely before cutting. If you prefer it warm and a little gooey, 10 minutes of cooling will do.
Frequently asked questions
Where should I bake brownies in the Charlie Oven?
Bake them between the middle and top of the oven, well above the charcoal. Put the Flat-bed Plancha a few shelf positions below the tin to soften the direct heat.
How do I know when the brownies are ready?
The top should be cracked and flaky, while the centre should retain a slight wobble. The brownie will continue to set as it cools.
Why did my brownies turn out dry?
They were probably baked for too long. Start checking after 35 minutes and remove them before the centre becomes completely firm.
How long should I leave brownies to cool?
Leave them for at least 10 minutes if serving warm. For firmer brownies and cleaner slices, allow them to cool completely.