Today I am sharing a gluten free, Chocolate Brownie recipe.
Whenever I need to bring something for a morning tea, this is my ‘go to’ recipe. It’s a recipe from David Gillespie’s ‘Eat Real Food’ cookbook with a few small alterations.
These are low sugar, gluten free brownies which can be stored in the fridge to be enjoyed at a later date (if there are any left).
I have also been known to use the brownie recipe for making the occasional cake. Making 2 batches using 20cm round cake tins gives the 2 layers for a decadent chocolate cake.
So for those people who have asked for the recipe, here it is.
Brownie recipe
Makes approx. 16 pieces
Ingredients
125g butter
25g cacao butter
1 cup dextrose
¼ cup coconut sugar
1 1/2 tbsp organic coconut flour
3/4 tsp baking powder
50 g organic cacao powder
pinch of salt
2 eggs, lightly beaten
1 tsp Vanilla paste
Method
- Preheat the oven to 165`C and prepare your tin (I use baking paper).
- Using a heatproof bowl to sit on top of a saucepan that has some water in it. Bring the water to the boil, then turn down the heat so its just simmering.
- Put both butters into the bowl to melt.
- Once melted, add the dextrose and sugar and mixing well. I use my stick blender.
- Then add the flour, baking powder, cacao, salt and vanilla continuing to mix will well combined.
- Remove the bowl from the saucepan and add the eggs, keep mixing here until the mixture is smooth.
- Pour into your pan and bake for 30 minutes or till a skewer inserted in the middle, comes out clean.
- Cut into squares while warm.
- Cool to room temperature, then they can be store in an airtight container in the fridge.
When using the brownie recipe for a layer cake, it makes the cake a bit dense, a little like mud cake. This means that a small cake goes a long way.
So, with this recipe you can make a batch of brownies or a delicious cake.
Until the next post,
Live Clean n Prosper
