Gluten free choc brownies
Just because you're gluten free doesn't mean you can't enjoy wonderful tasty treats. These brownies is moist, chewey and gooey. Just perfect. Made with almond meal which gives a wonderful moist texture, better than if you use gluten free flour.
Ingredients
- 125 g unsalted butter, chopped
- 125 g dark chocolate, chopped
- 3 Eggs, lightly whisked
- 335 g white sugar
- 110 g almond meal
- 30 g Dutch cocoa powder
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180 degrees celsius (160 degrees fan forced).
- Grease a 20x30cm (base measurement) slice pan and line with baking paper.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat.
- Quickly stir in the egg, sugar, almond meal, cocoa powder, vanilla and salt until just combined. Pour into prepared pan.
- Bake for 30-35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
Notes
- Dust with icing sugar if you're serving at a tea party.
- You may want to serve this with whipped or thickened cream to counterbalance the sweetness from the brownie.
- Add 3/4 cup chopped pecans or walnuts into the mixture if you want to include a bit of crunch.