Knowing that most flourless gluten free recipes would contain nuts, I can't help scratching my head if I have to look for a recipe that is both gluten and nut free... Glad that I didn't have to do that and coincidentally I have found one! This recipe is not just a gluten-free and nut-free brownies recipe but in fact, an amazing one!!!
These flourless nut-free brownies are rich, fudgy and intensively packed with chocolate! Interestingly, they are made with no strange ingredients. Just gluten-free cornflour, butter and eggs can bind loads of these chocolate together.
|Gluten-free and nut-free flourless chocolate brownies|
|Nothing strange or fanciful is used here!|
This is the cornflour that I used to bake these flourless brownies.
|Mixing the batter is easy and not complicated.|
|All I have to do is to melt, mix and...|
|... beat until batter is smooth.|
|Important: Do not to over bake the brownies!!!|
|... otherwise they won't be moist and ...|
|... super fudgy like these!|
I have made double amount of this recipe to yield 32 brownies and everyone that ate the brownies told me that they like it. Happy!
Here's the recipe that I have mostly adapted from Life Made Simple and David Lebovitz
Makes 16 brownies
90g unsalted butter
150g caster sugar
240g chocolate, roughly chopped with 70% cocoa
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp (10g) cocoa powder, preferably Dutch processed cocoa powder, preferably Valrhona
30g corn flour, gluten free if required
1/4 tsp salt
Variations: You can add fruits, nuts, chocolate chips or chunks or a swirl of dulce de leche or peanut butter if you like. To minimize food allergy problems, I have baked mine to be very basic and simple! And, these are still good!!!
Preheat oven to 350°F or 180°C or 160°C fan forced. Line an 8x8 or 9x9 inch or 20x20 cm or 15x25 cm pan with baking paper. Set aside.
In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat. Allow the mixture to cool slightly and add the eggs, one at a time, then the vanilla extract.
Using a sieve, sift cocoa powder, corn flour and salt into the saucepan. Stir to combine and transfer mixture into a larger mixing bowl (You don't want to damage your saucepan with your electric mixer). Using a hand held electric mixer, beat batter with medium speed for about 2-3 mins or until smooth and shiny.
Pour the batter into the prepared pan and bake for 20-25 mins (I baked mine for 20 mins) or until the brownies are set in the center. taking care not to overbake. Remove from oven and let cool well enough in the pan (about 45 mins) before removing and slicing.
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