Gluten Free Chocolate Brownie
Chocolate Brownies using Isabel’s wholemeal Cassava Flour.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Info / Ingredients
- Baking tin 18x28cm, greased and lined with parchment
- Oven Temp: 160ºC Fan
- Baking Time: approx. 25 Mins
- 100g of Isabel’s wholemeal Cassava Flour
- 250g Dark Chocolate
- 175g Butter or substitute
- 4 Eggs
- 225g Golden Caster Sugar
- 1 Tsp Baking Powder
- 1 Tsp of milk or substitute
- 30g Cocoa powder
Preheat your oven to 170ºC. Prepare your baking tin.
Break the chocolate into small pieces and place it in a heat proof bowl and microware for 3 minutes to melt the chocolate. The add the butter to the chocolate and heat for another minute, remove from the microwave and set aside.
Measure the flour, baking powder, cocoa powder and blend the ingredients well together.
Beat the eggs and sugar until pale using an electric hand mixer, if you have one. Then fold mixture into the chocolate and butter mix.
Fold the flour with the other dried ingredients into the chocolate, butter, egg and sugar mixture until well combined, then add the milk and mix well.
Pour the mixture into the prepared tin, ensuring it is level.
Bake in the preheated oven for 20-25 minutes, the top should be firm to touch.
Leave to cool fully in the tin, before cutting. Store in an air tight tin, they will keep for 3-5 days.