Chocolate Brownie (gluten free)
The term ‘brownie’ seems to encompass quite a range of products – from dense and fudgy to light and cakey. This one is dense and moist, but still has a fine cakey texture.
For an 18x28cm brownie:
- 100g butter
- 90-100g dark chocolate, chopped
- 1 cup sugar
- 3 large (size 7) eggs
- 2 tsp vanilla essence
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1/4 cup cocoa powder
- 1 tsp guar gum
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts, optional
Preheat the oven to 180°C.
Cut the butter into 3-4 pieces and place in a medium-sized pot along with the chopped chocolate. Heat over a medium-low heat, stirring frequently, until the chocolate has just melted.
Remove the pot from the heat and stir in the sugar, then break in the eggs and add the vanilla essence and stir until smooth and evenly combined. Sift in flours, cocoa powder, guar gum, baking soda and salt then stir until well combined. Fold in the walnuts, if using.
Line an 18x28cm brownie pan with baking paper, then pour in the brownie mixture.
Bake in the middle of the oven for 25-30 minutes or until a skewer poked in the centre comes out clean.
Remove from the oven and allow to cool in the pan for about 5 minutes before removing from the pan and cooling on a rack.
Cut as desired, then dust with icing sugar before serving.
John Hawkesby’s wine recommendation
Valli Dolce Vita Late Harvest Riesling 2011