Gluten-free brownies, moist with roasted nuts

 grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Quantity: for 1 rectangular pan, approx. 24 x 24 cm

Ingredients for gluten-free brownies with nuts

• 120 g walnuts (or pecans), toasted and roughly chopped
• 140 g butter
• 190 g sugar
• 3 eggs, large
• 60 g Ruut cassava flour
• 20 g cornstarch
• 1/2 tsp xanthan gum
• 1 tsp psyllium husk powder
• 25 g cocoa powder, unsweetened
• 1/2 tsp salt
• 230 g chocolate (milk or dark)

Baking brownies with browned butter

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Briefly toast the walnuts (or pecans) in a dry pan without oil and chop them roughly. Careful: the nuts burn quickly, so it's best to stay close by!
2. Melt the butter in a saucepan and let it simmer for 6-7 minutes, stirring repeatedly. The butter should be lightly browned, i.e. turn a light brown colour. Let it cool a little.
3. Melt the chocolate over a water bath and also let it cool a little.
4. Beat the eggs and sugar for about 6 minutes until creamy. Briefly stir in the browned butter and the melted chocolate.
5. Mix the cassava flour, cornstarch, xanthan gum, psyllium husk powder, salt and cocoa powder in a separate bowl, add to the chocolate mixture and fold in. Only fold until everything is just combined.
6. Set aside a small handful of the chopped nuts and fold in the rest as well.
7. Grease a rectangular pan of approx. 24 cm x 24 cm or line it with baking paper and pour in the brownie batter. Smooth the surface and sprinkle with the remaining nuts.
8. Bake the brownies in a preheated oven at 160 °C (top and bottom heat) for approx. 25 minutes. Do the skewer test: if too much batter sticks to it, bake the brownies for another 1-2 minutes.
9. Let them cool, dust with cocoa powder and serve.