Gluten Free Brownies

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This gluten free chocolate brownie recipe will go down a treat at a dinner party served warm with ice cream!

9 - 12 servings

Easy 60 Minutes iconglutenfrei26x26png Gluten Free

Ingredients

Ingredients

For the recipe  Gluten Free Brownies

For the Brownie:

175 g Dr. Oetker 72% Extra Dark Chocolate (6 oz)
190 g Unsalted butter (6 ½ oz) cut into small pieces
150 g Light Brown Sugar (5 oz)
15 Dr. Oetker Fine Dark Cocoa Powder (15g) (½ oz) plus extra for dusting
1 Dr. Oetker Baking Powder Sachet (1 tsp)
150 g Ground Almonds (5 oz)
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 ½ tsp)
200 g Dr. Oetker 26% White Chocolate (7 oz) cut into small chunks
3 Medium Eggs Beaten

preparation

Preparation

Flourless Double Chocolate Brownies (Gluten Free)

Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease a deep 20cm (8 inch) square cake tin.

Step 2: Break the Fine Cooks' Extra Dark Chocolate into pieces and place in a heatproof bowl. Add the butter and stand the bowl over a pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.

Step 3: Gradually whisk in the eggs to make a thick and glossy mixture. Sift 15g (1/2oz) of cocoa and the Baking Powder on top and add the ground almonds, Vanilla Extract and 150g (5oz) of Fine Cooks' White Chocolate, cut into chunks, and carefully mix together.

Step 4: Transfer the mixture into the prepared tin and smooth over the top. Bake in the oven for about 40 minutes until risen and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin then remove and wrap. Store for 24 hours.

Step 5: To serve, melt the remaining white chocolate over a pan of gently simmering water. Cut the brownies into 9 portions and drizzle each portion with the white chocolate. Leave to set for a few minutes before serving, dust the brownies with the remaining cocoa powder.

1 serving = 86g

Nutritional Information for the recipe Gluten Free Brownies

Per Serving Per 100 g / ml
Energy 2751 kJ
657 kcal
1951 kJ
466 kcal
Fat 47.54 g 33.71 g
Carbohydrate 36.25 g 25.71 g
Protein 16.06 g 11.39 g

preparation

Preparation

Flourless Double Chocolate Brownies (Gluten Free)

Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease a deep 20cm (8 inch) square cake tin.

Step 2: Break the Fine Cooks' Extra Dark Chocolate into pieces and place in a heatproof bowl. Add the butter and stand the bowl over a pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.

Step 3: Gradually whisk in the eggs to make a thick and glossy mixture. Sift 15g (1/2oz) of cocoa and the Baking Powder on top and add the ground almonds, Vanilla Extract and 150g (5oz) of Fine Cooks' White Chocolate, cut into chunks, and carefully mix together.

Step 4: Transfer the mixture into the prepared tin and smooth over the top. Bake in the oven for about 40 minutes until risen and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin then remove and wrap. Store for 24 hours.

Step 5: To serve, melt the remaining white chocolate over a pan of gently simmering water. Cut the brownies into 9 portions and drizzle each portion with the white chocolate. Leave to set for a few minutes before serving, dust the brownies with the remaining cocoa powder.

1 serving = 86g

Nutritional Information for the recipe Gluten Free Brownies

Per Serving Per 100 g / ml
Energy 2751 kJ
657 kcal
1951 kJ
466 kcal
Fat 47.54 g 33.71 g
Carbohydrate 36.25 g 25.71 g
Protein 16.06 g 11.39 g
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