Our Recipes Gluten-free chocolate brownies
Gluten-free chocolate brownies
|Molino Soncini Cesare Gluten-free Cake flour mix||1/4 cup|
|almond meal||half cup|
|light demerara sugar||1 cup|
|coconut oil||half cup|
Ingredients for the filling/topping
half teaspoon salt, half teaspoon baking soda, two beaten eggs, one teaspoon peppermint extract, one teaspoon vanilla extract, dark chocolate chips for decoration (optional)
Preheat oven to 180°C. Line an 20x20 cm baking pan with foil. Melt the chocolate and coconut oil in a saucepan over low heat, gently stirring. In a mixing bowl, whisk together the sugar, almond meal, flour, salt and baking soda. Make a well in the middle and add the beaten eggs, vanilla and peppermint and melted chocolate mixture. Beat at low-medium speed for two minutes, until the batter begins to come together. Keep beating until it thickens and becomes smooth and glossy. Spread the batter into the baking pan, and smooth it out with a spatula. Scatter the chocolate chips over the top, and press them down slightly, if you are using them for decoration. Bake in the center of the oven for 35 minutes or until the brownies are set. and the surface cracks. Allow to cool on a wire rack. Chill for an hour before cutting and serving.
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