Gluten free brownie
Here is another success from our client and chef Sabine, her adaptation of Nigella's brownie recipe adapted to be gluten free and also with more choc!
Best eaten straight after a work out! Lol!!
Makes about 25 pieces
180g unsalted butter
180g dark chocolate
3 large eggs
1/2 Tbsp vanilla extract
220g castor sugar
150g hazelnut or almond meal
1/2 tsp salt
180g white choc, chopped into chunks
I use a square baking tin 22 x 22cm approx
Preheat oven to 180 C
Grease and line baking tin
Melt butter & choc over low heat in a saucepan and set aside to cool for a bit
Whisk eggs, sugar and vanilla extract until thick and pale
Beat cooled choc mix into egg mix and then add the nut flour
Fold in the white choc chunks
Scrape into lined baking tin
Bake for approximately 30 minutes or until just set. The middle should still be slightly undercooked as they will continue to set once out of the oven.
They are best eaten gooey and slightly warm.
If white choc doesn’t float your boat, substitute w' walnuts or other nuts, dried cherries, shredded coconut etc.
To know more about Sabine work check her website www.beancooking.com.au