Bake: Wheat Free Chocolate Brownie

I’ve always been a little suspicious of a gluten free cake. I had pre-concieved ideas of  dry, crumbly, tasteless creations. It’s surely impossible to re-create the structure that flour brings to cake and pastry. My boyfriend C is of the same opinion when it comes to gluten free, so I was surprised when he gave me this recipe to try, promising it to be the best brownie recipe ever, (and we’ve tried a few!)

I can promise you now, it’s true!

You will need:

6 eggs

550g soft brown sugar

250g dark chocolate

300g unsalted butter

10g vanilla extract

200g nuts- I used hazelnuts

100g rice flour

100g cornflour

I bake this brownie mixture in a 23cm x 33 cm roasting tray that has a depth of 6cm, I think a swiss roll tin would be too shallow. Alternatives to the nuts could be some chopped white chocolate, fudge pieces or even marshmallows.

Pre-heat your oven to 160 degrees and prepare you’re tin for baking by greasing and lining it with baking parchment.

Melt your butter in a saucepan over a low heat. When it is completely melted and bubbling a little pour your chocolate into the saucepan with the butter. Stir the two together until the chocolate is melted. (Alternatively you can melt your butter and chocolate together over a baine marie, this takes longer and I’m too impatient when it comes to brownie!) Crack all your eggs into a large mixing bowl and add your sugar. Using an electric handheld whisk mix these two ingredients together until pale, light and fluffy. Next fold in your chocolate, your rice and corn flours and lastly your nuts.

Pour your mix into your prepared tin and bake your brownies for 25-30 minutes, until the brownie has risen slightly and lost it’s wobble, but is still soft and gooey in the centre. Leave too cool in the baking tin for 15-20 minutes until the brownie has firmed up a little, transfer to a chopping board and cut into squares or fingers- I find a serrated knife works best for this, wiped clean after every slice so it doesn’t get too sticky.

It’s best to serve these when they are still a little warm, accompanied by a generous scoop of vanilla ice cream!

One of my all time favourite food blogs has switched to gluten free. Cannelle et Vanille is a haven of  beautiful recipes, stories and photography.  If I need a gluten free desert this is usually my first port of call.

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4 thoughts on “Bake: Wheat Free Chocolate Brownie

  1. Miriam Nice says:

    They look brilliant! And the photography on your blog is super :-)

  2. C.D. says:

    The recipe looks delicious, but I’m really impressed by the composition of your photo and the combination of those colors is just perfect! Nice job!

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