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Friday, July 29, 2022

Gluten Free brownie (Almond meal)

I did not realise that extra dark cocoa (which is what I have) is charcoal black. It's weird but brownie does not seem quite appropriate in this case. But browned butter changes everything and I have forgiven myself for calling this black yummy thing a brownie.

This is the first baked treat since I started going gluten free. The recipe is so quick and simple if all the ingredients are prepared beforehand. I did the brownie in between a TV commercial break; whisk and bake.

Needless to say, I felt like a domestic goddess after that.

Makes 1 8x8 tray.

Credits: adapted from here.


Prepare in this order:

90g browned butter

3 medium eggs

200g coconut sugar

20g extra dark cocoa

140g almond meal

1 tsp baking powder

½ tsp salt


Preheat the oven to 170C.

Prepare a lined tin, 8x8 inches, lined. Alternatively, use a disposable Al tray with same dimension.

In a pot, melt 90g of butter. Loosely cover the pot with a kitchen towel in between cover and pot, leaving a tiny gap for steam. The towel absorbs the moisture and prevents a royal mess on the stove. 

When butter turns brown, remove it from the heat. Let cool completely.

Prepare dry ingredients. Combine cocoa, almond meal, baking powder, salt.

In a mixer, whisk eggs until fluffy and frothy.

Pour in butter down the side of the mixer. Whisk to combine.

Whisk in coconut sugar.

Whisk in mixed flours, in 3 batches.

Transfer the batter to the prepared tray.

Bake at 170C for 35mins. 

Remove the tray and cool it on a rack.

Cut to size. Serve at room temperature or chilled.

Keeps well chilled or frozen.

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