Gluten-Free Chocolate Brownies

Preparation

1. STEP 1 OF 7

   Weigh the dry ingredients (rice flour, cornstarch, unsweetened cocoa, salt) in the same bowl.

2. STEP 2 OF 7

   Make a ganache with chocolate and lactose-free butter: melt the chocolate in the microwave, then melt the butter and mix them together, allowing to cool for 10 minutes.

3. STEP 3 OF 7

   Whisk the egg with the yolk and sugar until frothy, gradually add the warm ganache and continue whisking.

4. STEP 4 OF 7

   Add the dry ingredients in three parts, then add the whole hazelnuts (or chosen nuts) and mix.

5. STEP 5 OF 7

   Turn on the oven and preheat it to 200°. Butter and flour (or spray with release spray) the mold, then pour the mixture into the mold.

6. STEP 6 OF 7

   Bake at 170° for 20-25 minutes. The center of the cake should still be soft after baking. Remove from oven and let cool for a couple of hours.

7. STEP 7 OF 7

   Store in the fridge for 6-7 days or in the freezer for a couple of months.

General Information

Analysis

Macronutrients (100 gr)