grain-free | gluten free
Recipe from: Johanna von glutenfreerecipeworld.de
Quantity: for 1 rectangular mold approx. 24 x 24 cmIngredients for the gluten-free brownies
- 120g walnuts (or pecans) roasted and coarsely chopped
- 140g butter
- 190g sugar
- 3 eggs size L
- 60g Ruut cassava flour
- 20 g corn starch
- 1/2 tsp xanthan gum
- 1 teaspoon psyllium husk flour
- 25 g cocoa powder, unsweetened
- 1/2 tsp salt
- 230 g chocolate (whole milk or dark)
Preparing the gluten-free brownies
Tip :) For our recipes or for weighing the flour, only use a kitchen scale.
- Briefly roast the walnuts (or pecans) in a pan without oil and chop roughly. Be careful: the nuts burn quickly, so it's best to stick with them!
- Melt the butter in a saucepan and simmer for 6-7 minutes, stirring occasionally. The butter should be lightly browned, i.e. it should have a light brown color. Allow to cool slightly.
- Melt the chocolate over a water bath and let it cool slightly.
- Mix the eggs with the sugar for about 6 minutes until creamy. Briefly stir in the browned butter and melted chocolate.
- Mix cassava flour, corn starch, xanthan gum, psyllium husk flour, salt and cocoa powder in a separate bowl and add to the chocolate mixture and fold in. Just enough so that everything is mixed well.
- Set aside a small handful of the chopped nuts and fold in the rest as well.
- Grease a rectangular shape measuring approx. 24 cm x 24 cm or line it with packing paper and fill the brownie batter into it. Smooth the surface and sprinkle with the remaining nuts.
- Bake the brownies in a preheated oven at 160 degrees, top and bottom heat, for about 25 minutes. Do a stick test, if there is too much dough stuck, continue baking the brownies for another 1-2 minutes.
- Let cool, sprinkle with cocoa powder and serve.
