I promise you this is the best brownie recipe
I have come across. It is super easy and you can’t even tell it is gluten free
which is my top priority in all cooking. I have been developing this recipe for
a while; making it the best gluten free brownie I possibly can and have finally
come up with the winning combination. I add chocolate chunks to the mix and
sprinkle raspberries over the top to make them that little bit more special.
ENJOY
Ingredients
200g butter
3/4 cup cocoa
4 eggs
2 cups Caster Sugar
2 tsp Vanilla essence
1/2 cup Gluten free all purpose flour (I use healtheries baking mix)
3/4 cup cocoa
4 eggs
2 cups Caster Sugar
2 tsp Vanilla essence
1/2 cup Gluten free all purpose flour (I use healtheries baking mix)
1/4 cup ground almonds
1 tsp baking powder
Method
Melt butter over a low heat, stir in cocoa.
Beat 4 eggs in an electric mixer until lighter in
colour. Slowly add the caster sugar and beat till light and fluffy, add
vanilla.
Add in flour, baking powder and ground almonds.
Have mixer on a low speed and pour in chocolate butter mixture. Mix until just combined.
Fold in ½-1 cup of chocolate chips if you desire (I recommended this, the more
chocolate the better!!).
Put in a lined baking tray, sprinkle with frozen raspberries now if you are
going to do so. Bake at 180°C for approx.
35-40 mins
Leave
to cool (at least 2 hours in the fridge) until you cut into triangles and ENJOY
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