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domingo, 6 de mayo de 2012

Gluten-Free Chocolate Brownie

For an 18 x 28 cm brownie:


100 gr butter
90-100 gr dark chocolate, chopped
1 cup sugar
3 large eggs (size 7)
2 tsp vanilla essence
1/2 cup tapioca fluor
1/2 cup rice fluor
1/4 cup cocoa powder
1 tsp guar gum
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts, optional

Preheat the oven to 180ºC. Cut the butter into 3-4 pieces and place in a medium-sized pot along with the chopped chocolate. Heat over a medium-low heat, stirring frequently, until the chocolate has just melted.
Remove the pot from the heat and stir in the sugar, then break in the eggs and add the vanilla essence and stir until smooth and evenly combined.  Sift fluors, cocoa powder, guar gum, baking soda and salt then stir until well combined. Fold in the walnuts if using.

Line an 18 x 28 cm brownie pan with baking paper, then pour in the brownie.
Bake in the middle of the oven for 25-30 minutes or until a skewer poked in the centre comes out clean.
remove from the oven and allow to cool in the pan for about 5 minutes before removing from the pan and cooling on a rack.
Cut as desired, then dust with the icing sugar before serving.

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