Estimated time
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These rich, fudgy brownies get a clever gluten‑free twist by using CORN THINS® slices blitzed into a light, crumb like flour. Combined with dark chocolate, butter, and caramel‑like demerara sugar, they bake into a deeply chocolatey slice that feels both familiar and unexpectedly special. Simple to make and even easier to love.
400g good-quality, 70% dark chocolate, roughly chopped
200g salted butter
1 packet CORN THINS Original
350g demerara sugar (you can also use coconut sugar)
6 eggs
Cocoa powder, to dust
Preheat conventional oven to 180°C . Grease and line a 20x30cm rectangular baking tin.
Place half the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool slightly.
Roughly break up the CORN THINS slices and place into a food processor and blitz to a fine flour.
Place the sugar, eggs and CORN THINS flour into a large bowl with the chocolate mixture and stir well to combine. Stir through the remaining chocolate pieces and pour the mixture into the prepared tin. Bake for 40 minutes then remove from oven and allow to cool completely in the tin before removing, dusting with cocoa powder and cutting into 14 rectangular pieces.
