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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.
Ingredients:
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
Method:
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.
