Gluten-free chocolate brownies
16 Feb 2020
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Background
Brownies are normally dense and the gluten-free versions tend to be rather crumbly. These brownies are made similar to European sponge cakes ( i.e. with separated the eggs) which results in a lighter texture. So these gluten-free chocolate brownies are more suitable as a pudding (served with ice-cream, custard or fruit compote) rather than a tea/coffee cake. You can reduce the sugar to 50g if you don’t want them too sweet.
Ingredients
- 75g dark chocolate (min 70% cocoa)
- 50g butter
- 2 eggs, separated
- 75g sugar
- 75g brown rice or buckwheat flour
- ½ tsp baking powder
Instructions
- Preheat the oven to 190c°C and line a 20 cm square baking tin with parchment paper.
- Melt the chocolate with the butter in a glass bowl over simmering water.
- In a large mixing bowl, whisk the egg yolks with the sugar until frothy. Stir in the chocolate mixture, then the baking powder.
- Whisk the egg whites until they form stiff peaks, then fold it into the chocolate mixture.
- Transfer the batter into the tin, then bake for 20-25 minutes.
- Let it cool slightly in the tin then move to a wire rack.
- When cooled, dust withy icing sugar.
- Serve with ice cream, custard or vanilla yoghurt.
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Categories
- Meal Type: - Bake - Breakfast - Brownies - Brunch - Dessert - Everyday - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Easter - Kid's Party - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Chocolate
- Health and Diet: - Gluten Free - Nut Free
- Skill Levels: - Easy
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