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Gluten-free chocolate brownies

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 40 minutes
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g dark chocolate min 70% cocoa
  • 50 g butter
  • 2 eggs separated
  • 75 g sugar
  • 75 g brown rice or buckwheat flour
  • ½ tsp baking powder

Method
 

  1. Preheat the oven to 190c°C and line a 20 cm square baking tin with parchment paper.
  2. Melt the chocolate with the butter in a glass bowl over simmering water.
  3. In a large mixing bowl, whisk the egg yolks with the sugar until frothy. Stir in the chocolate mixture, then the baking powder.
  4. Whisk the egg whites until they form stiff peaks, then fold it into the chocolate mixture.
  5. Transfer the batter into the tin, then bake for 20-25 minutes.
  6. Let it cool slightly in the tin then move to a wire rack.
  7. When cooled, dust withy icing sugar.
  8. Serve with ice cream, custard or vanilla yoghurt.