If you are looking for a gluten-free chocolate brownie that is irresistible in taste, with a wonderfully creamy texture (especially in the centre) and with the perfect amount of chocolate to avoid hearing: “I would add more chocolate”, this is your ideal recipe! (although I must say, there is never enough chocolate!).
On the contrary, if you are looking for a healthy brownie, low in sugar or suitable for a fitness-oriented diet, I have to tell you that you are on the wrong page. Just keep this important piece of information in mind: Sugar is the main ingredient in this dessert!
In summary, with this recipe you will get a 100 % indulgent brownie with a lot of chocolate, be ready for seconds, as you will not be able to eat just a little piece… which will ensure your success and shine in any situation!
Do not forget this tip: Prepare the brownie the day before or even two days ahead of eating it. Allowing it to rest works wonderfully for the brownie, helping it to stabilise, merging the flavours and creating an unbeatable chocolate taste.
Whenever possible, I recommend using icing sugar, as it gives the brownie an ultra-fine and smooth texture. However, if you do not have icing sugar, you can place granulated sugar in a food processor and grind it a little. This way, you will achieve finer sugar (than granulated sugar) and spend less money than when buying icing sugar.
After all, the icing sugar is just very fine ground white sugar mixed with a hint of corn starch (which works as a natural anti-caking agent). Its function is to absorb the moisture excess, preventing caking (formation of lumps) and maintaining sugar powdered.
This corn starch has the same effect that the rice grains commonly found in salt-cellars (or salt-shakers) in many homes and restaurants: the rice prevents the formation of salt particles lumps, and the corn starch prevents the formation of sugar particles lumps.
Prepare the brownie the day before or even two days ahead of eating it. Allowing it to rest works wonderfully for the brownie, helping it to stabilise, merging the flavours and creating an unbeatable chocolate taste.
Regarding the chocolate, I use dark chocolate (minimum 70 % cocoa content). After all, chocolate is composed of cocoa (the main ingredient and responsible for the final chocolate flavour), fat (cocoa butter), sugars and other additional ingredients (milk, vanilla,…). So the higher the cocoa percentage, the more delicious the brownie´s flavour will be.
And also, just like the cocoa sponge cake recipe, make a recipe with less sugar and fat (even though it is not our main priority in this brownie).
This recipe has 170 g of chocolate. But you can add more chocolate, achieving a brownie with a texture similar to a coulant.
Oh, and by using rice flour, this brownie is 100 % gluten-free. And just like the carrot cake or Saint James tart, you can use wheat flour, but with rice flour, you will achieve a spectacular result with the advantage of being gluten-free.
This brownie is made with rice flour and it is 100 % gluten-free!
Lastly, walnuts add a delicious flavour and a crunchy “touch”. However, it is very important to know that walnuts are also an allergen. So, if you decide to include them, please remember to inform others that the brownie contains nuts in order to avoid any allergen-related problems.
Enjoy the experience of tasting this gluten-free brownie. This recipe is a guaranteed success, and everyone that tries it will want to have more. Be ready to shine with this recipe!
Let´s go with this easy recipe!
Difficulty: EASY
Preparation time: 1 hour
Baking time: 30 minutes
CHOCOLATE BROWNIE
INGREDIENTS (For 1 brownie of 26 -28 cm diameter)
- 300 g icing sugar
- 250 g butter
- 170 g dark chocolate (70 % cocoa)
- 120 g rice flour
- 100 g walnuts
- 4 eggs (L)
Preparation
Firstly, pre-heat the oven to 180 ºC. Heat up and down, without fan.
Then, grease all the brownie mould (both the base and the edges of the mould) with oil. We do this to prevent the brownie batter from sticking to the surface of the mould and making it easier to unmould.
In a pan over medium-low heat, melt the butter and the dark chocolate. Do not get distracted during this step, as we want them to melt without burning.
If you choose to add the walnut to the recipe, in a separate bowl, blend them with the flour (it all depends on whether you want to introduce an allergen or not in the recipe). We do this to coat the walnuts with flour, and when mixed with the rest of the ingredients, they do not sink to the bottom of the brownie but will remain evenly distributed within the batter.
Add all the remaining ingredients to the flour and walnuts and mix them until everything is well combined.
Once all the ingredients are mixed, pour the mixture into the mould. Use a spatula to scrape down all the sides of the bowl, ensuring you are making the most of the batter. Waste nothing!
Put the mould into the oven. Place it in a medium-low height.
And finally, bake the brownie at 180 ºC for around 30 minutes or until you see that the surface of the brownie is well cooked and with the central part slightly higher than the sides.
I use the top and bottom heat function without the fan. But if you want to use the fan, remember to lower the temperature by 20 ºC and bake the brownie at 160 ºC.
One tip: Do not try to reduce the time baking the brownie at a higher temperature; You will only burn the outside of the brownie, leaving the centre raw.
Once baked, remove the brownie from the oven, cover it with a tea towel, and leave it to cool (this way, we prevent the brownie from suffering a very sudden temperature change after removing it from the oven. This will help to better maintain its structure).
DELICIOUS GLUTEN-FREE CHOCOLATE BROWNIE
1
brownie1
hour25 - 30
minutesIngredients
300 g icing sugar
250 g butter
170 g dark chocolate (70 % cocoa)
120 g rice flour
100 g walnuts
4 eggs (L)
Directions
- Heat the oven to 180 ºC
- Grease the brownie´s mould with oil butter
- In a separate container, mix the rice flour and the walnuts
- Add the sugar and the eggs in a bowl. Beat until well Incorporated
- Add the rest of the ingredients and mix them untill everything is well mixed
- Once mixed, pour the mixture in the mould and put it in the oven
- Bake for around 25 - 30 minutes
- Then remove the brownie from the oven, cover it with a tea towel and leave it to cool
Recipe Video
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