There is something undeniably comforting about the smell of chocolate brownies wafting through the kitchen. Rich, gooey, and deeply satisfying, they are a classic for a good reason. This recipe does not compromise on flavour and it is hard to believe it is gluten free.
Oh So Chocolate Pecan Brownie
Course: DessertCuisine: AmericanDifficulty: EasyServings
16
servingsPrep time
20
minutesCooking time
35
minutesCalories
230
kcalWho new gluten free could deliver such a moist chocolate brownie! Pecans toasted to bring another depth of amazing flavour to this bite of goodness.
Ingredients
125g (4 1/2 ounces) dark chocolate
90g (3 1/4 ounces) unsalted butter softened
230g ( 1 cup) sugar
1 teaspoon vanilla extract
2 eggs room temperature
1/3 cup almond flour
1/3 cup brown rice flour
30g (1/4 cup) cocoa powder
1/2 teaspoon baking powder
1 teaspoon xanthum gum
125g (1 cup) roughly chopped and lightly toasted pecans
Directions
- Preheat oven to 350 degrees F (180 Celsius) Grease an 8 inch square pan and line with baking paper, leaving the paper hanging over on both opposite sides.
- Put the chocolate in a heatproof bowl, Half fill a a saucepan with water and bring to a boil, removing from heat. Sit the bowl over the pan. Stir occasionally until chocolate has melted. Cool slightly.
- Beat the butter, sugar and vanilla in a bowl with electric beaters until the mixture is thick and creamy. Add the eggs one at a time beating well after each addition. Stir in the melted chocolate.
- Sift the flours, xanthum gum, cocoa powder and baking powder into a bowl, then use a metal spoon to fold the flour mixture into the chocolate. Fold in the pecans. Spoon the mixture into the tin and smooth the surface.
- Bake for 30-35 minutes, or until firm and the cake comes away from the pan. Cool in the pan, then remove and cut into squares