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


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


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


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


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


    Fold the cooled Chocolate into the Egg mix.


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


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


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


    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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