One of my favorite things to make is brownies when I want a quick and easy to dessert! I posted a brownie recipe on my blog a couple of months back, but I have since been experimenting and trying out new recipes. This one from Manon Lagreve is absolutely delicious, and I thought I would share my gluten free take with you. Her original recipe calls for topping the brownies with Swiss Meringue Buttercream, which I chose to opt out of. If you would like to include this, I have a couple of great websites that would help you to make it. Here is a recipe for if you don’t own a stand mixer, and this version is if you do have a stand mixer! The original recipe also called for kinder bars, which I also didn’t have, so I chose to use large chocolate chunks!
YOU WILL NEED:
•A kitchen scale
•An 11×10 baking pan
•A large bowl
•A small bowl
•A spatula
•A wooden spoon
INGREDIENTS:
•185 grams salted butter
•185 grams dark chocolate (semi-sweet is fine if that’s all you have!)
•40 grams of unsweetened cacao powder
•85 grams of gluten free flour
•3 large eggs
•275 grams granulated sugar
•3/4 cup large chocolate chunks
DIRECTIONS:
1.) Preheat oven to 350ºF and grease your baking pan.
2.) In a large bowl, mix together the eggs and sugar until well combined.
3.) In the smaller bowl, melt the butter and dark chocolate together in the microwave.
4.) Add the melted chocolate and butter to the egg and sugar mixture, and combine until fully incorporated.
5.) Then, add the cacao powder and flour and mix.
6.) Fold a small handful of the chocolate chunks into the batter.
7.) Pour into the prepared tin and cook for 25-30 minutes, or until a knife inserted into the center comes out clean.
8.) Allow to cool completely. Then, make the Swiss Meringue Buttercream, if desired, and frost!
