Gluten-Free Double-Chocolate Brownies
Gluten-Free Double-Chocolate Brownies
Quantity: 16 brownies
Time: 20 minutes prep; 40 minutes baking
Ingredients (included):
- Gluten-free flour mix
- Chocolate
- Sugar mix
- Sea salt
- Baking paper
Ingredients (not included):
- 185g butter + extra to grease the baking pan
- 3 eggs
Tools (not included):
- Whisk
- 23cm square baking pan
- Small saucepan
- Heatproof bowl
- Sieve
- Spatula
Instructions:
- Pre-heat oven to 160°C & line baking pan with baking paper. Grease the baking paper & set pan aside
- Melt the butter in a small saucepan over medium heat, stirring occasionally. While the butter is melting, chop up the chocolate. Once the butter is melted, transfer it to a heatproof bowl.
- Add the chopped chocolate to the butter & whisk until the chocolate is also melted. Next add the sugar while the mixture is still hot & whisk to blend. Set aside & let the butter mixture cool
- Using a sieve, sift the gluten-free flour mixture into a separate bowl & set aside
- Once the butter mixture is cooled to room temperature, add the eggs & whisk well. Slowly fold in the sifted flour mixture using a spatula.
- Transfer the brownie batter to the prepared baking pan & bake for 40 minutes. When the brownies are done, the top should be crackly & a toothpick inserted in the middle should come out clean
- Let the brownies cool, sprinkle with sea salt & enjoy!
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