Recipes

Quick Chocolate Brownie

Quick Chocolate Brownie

Gluten free American-style Sponge Cake

Quick Chocolate Brownies using Isabel’s wholemeal Cassava Flour.

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

    Info / Ingredients

    Information

    • 1 x 18x28cm Tin, lined with parchment
    • Oven Temp: 160ºC Fan
    • Baking Time: +/- 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
    • 60g Cocoa powder

    Method

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

    1

    Place a heat proof bowl over some simmering water, melt the Chocolate and Butter, remove from the heat and leave to cool.

    2

    In another bowl and using an electric hand whisk, whisk the Eggs and Sugar until thick and pale.

    3

    Fold the cooled Chocolate into the Egg mix.

    4

    Sieve together the Flour, Baking Powder and the Cocoa until well combined. Fold into the Chocolate mix and add the milk.

    5

    Pour the mixture into the prepared tin, ensuring its level.

    6

    Bake in the preheated oven for 20-25 minutes, the top should be crusty and cracked and the middle squidgy.

    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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