Brownies

Brownies
 
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Ingredients

Ingredients
Method
 
  • * 2oz best quality gluten-free dark semisweet chocolate
  • * 7 tablespoons (3½oz) butter
  • * 1 cup (7oz) superfine sugar
  • * 2 eggs, preferably free range, lightly whisked
  • * ½ teaspoon pure vanilla extract
  • * ¾ cup (3oz) ground almonds
  • * ½ teaspoon gluten-free baking powder
  • * Pinch of salt
  • * 1 cup (4oz) chopped walnuts
  • Makes 16
Preheat the oven to 350°F.
Melt the chocolate in a heat-proof bowl suspended over a saucepan of simmering water or in a low oven.
Cream the butter and sugar until pale, soft, and light, then beat in the lightly whisked eggs, the vanilla extract, and melted chocolate. Lastly, stir in the ground almonds, gluten-free baking powder, salt, and chopped nuts. Spread the mixture in the pan and bake in the oven for about 30-35 minutes.
Leave to cool, then cut into 2in squares for serving.

Notes
Equipment: 8in square pan, lined with silicone paper

from Darina Allen and Rosemary Kearneys' Healthy Gluten-free Cooking, (c) 2005 Darina Allen Kearney and Rosemary Kearney, Published by Stewart, Tabori & Chang

Recipe courtesy of Cookstr



Brownies

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This recipe was uploaded by cookstr

 
 
One of the simplest, tastiest, and most popular of recipes – it is the relatively high sugar content that gives brownies their delicious and characteristic crust. Do buy a chocolate with at least 70 percent cocoa solids for real flavor.


Method


Preheat the oven to 350°F.
Melt the chocolate in a heat-proof bowl suspended over a saucepan of simmering water or in a low oven.
Cream the butter and sugar until pale, soft, and light, then beat in the lightly whisked eggs, the vanilla extract, and melted chocolate. Lastly, stir in the ground almonds, gluten-free baking powder, salt, and chopped nuts. Spread the mixture in the pan and bake in the oven for about 30-35 minutes.
Leave to cool, then cut into 2in squares for serving.

Notes
Equipment: 8in square pan, lined with silicone paper

from Darina Allen and Rosemary Kearneys' Healthy Gluten-free Cooking, (c) 2005 Darina Allen Kearney and Rosemary Kearney, Published by Stewart, Tabori & Chang

Recipe courtesy of Cookstr



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