Recipes

Chocolate Brownie

Chocolate Brownie

Gluten free Chocolate Brownie

Chocolate Brownies using Isabel’s wholemeal Cassava Flour.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Course
    • Dessert

Info / Ingredients

Information

  • Baking tin 18x28cm, greased and lined with parchment
  • Oven Temp: 160ºC Fan
  • Baking Time: approx. 25 Mins

Ingredients

  • 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

Method

Preheat your oven to 170ºC. Prepare your baking tin.

1

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.

2

Measure the flour, baking powder, cocoa powder and blend the ingredients well together.

3

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.

4

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.

5

Pour the mixture into the prepared tin, ensuring it is level.

6

Bake in the preheated oven for 20-25 minutes, the top should be firm to touch.

7

Leave to cool fully in the tin, before cutting.  Store in an air tight tin, they will keep for 3-5 days.

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