Gluten Free Dark Chocolate Brownie
TIME
Prep 20 mins. Bake time 40mins.
SERVES
15
CREATED BY
Zoe and Ian from Crabbes Creek Catering
SUMMARY
A decadent dark chocolatey brownie that is sure to fly off the plate! This gluten free delight is complimented by our award winning Roasted Nuts Maple & Pink Lake Salt filled with macadamias, pecans, almonds, walnuts, pistachios and hazelnuts.
Ingredients
- 6 Whole Free Range Eggs
- 200gm Caster Sugar (or equivalent sugar replacement)
- 250gm Almond Meal
- 250gm unsalted Butter, chopped
- 250gm Dark Chocolate, chopped
- 40gm Cocoa Powder
Method
- Preheat oven to 160 C
- Prepare a lined and greased rectangle or square baking tin, approx 25x35cms.
- In a stand mixer, beat eggs on high until pale and fluffy.
- Slowly pour in caster sugar, mix for a further 5 mins.
- In a microwave proof bowl, melt the chopped chocolate & butter in 30 second intervals, swirling in between, so the chocolate doesn't burn. Alternatively melt and mix over a double boiler.
- In a large mixing bowl add the almond meal and sifted cocoa.
- Stir in the melted chocolate & butter.
- Once incorporated, add in the egg & sugar mixture 1/3 at a time, folding fairly gently. Add a pinch of sea salt.
- Pour into a lined and greased baking tin.
- Scatter over Roasted Nuts Maple & Pink Lake Salt mix.
- Bake for 40mins total, with a turn half way through time Check at 35mins Cool in tin
- Put tin, covered in the fridge for at min 2 hours or overnight. This will firm it up, and make it easier to slice.
- Slice 5 x 3 (15 pieces). Use a sharp knife, and clean the blade in between cutting the lines.
- Eat anytime, anywhere! Or for a really decadent dessert, re warm the individual portions, and serve with ice cream of gelato of choice.
Keep baking
