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CHOCOLATE NUT BROWNIES
According to a magazine article I read, Americans know all about making wonderful Brownies. I don't, but my first attempt at modifying a Brownies recipe to make it gluten-free turned out absolutely delicious. That's mainly because of the small proportion of flour in the recipe. When experimenting, it always pays to look for recipes without much flour in them.
I adapted this recipe from one in Australian Good Taste magazine - a great magazine for only $2.50.
melted butter, for greasing
125g (4oz) butter, chopped 200g (1 cup, firmly packed) soft brown sugar
125g (6 1/2oz) good quality dark gluten-free chocolate, chopped
3 eggs, beaten
50g (1/3 cup) commercial gluten-free flour
35g (1/3 cup) cocoa powder
1/4 teaspoon gluten-free baking powder
150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.
Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on Medium High (650 watts 70%) for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring well so the ingredients are properly combined. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir. Add nuts.
Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about 35 minutes. Test with a skewer in the centre to check that it's cooked.
Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)
Note: Use good quality chocolate - with a high proportion of cocoa. For hints on gluten-free baking powder and gluten-free flours, see my baking hints page http://members.ozemail.com.au/~coeliac/cook.html.
Motivation and inspiration
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Allan Gardyne, Golden Beach, Queensland, Australia.
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