Best Chocolate Brownie Ever - Gluten Free
This is a recipe that I have adapted to be gluten free. All the non Coeliacs in my household have said that it is the most divine chocolate brownie that they have ever had.
This is a recipe that I have adapted to be gluten free. All the non Coeliacs in my household have said that it is the most divine chocolate brownie that they have ever had.
- Carbohydrate 36.4807876038544 g
- Cholesterol 158.625 mg
- Fat 3.72844500000192 g
- Fiber 0 g
- Protein 4.71844500000192 g
- Saturated Fat 1.16228250000032 g
- Serving Size 1 1 Serving (75g)
- Sodium 52.6417500002876 mg
- Sugar 36.4807876038544 g
- Trans Fat 0.625692000001151 g
- Calories 197 calories
Step-by-step
- Beat together the melted butter, eggs and vanilla essence (extract) well.
- Sift dry ingredients into a bowl and make a well in the centre.
- Add liquid mix, and stir into the dry ingredients (stir until just mixed - don't overdo it).
- Press into a well greased and paper lined slice tine (I just used a square cake tin)
- Bake at 180 degrees C (350 F) for 30 mins.
- Cool completely and then ice with rich card chocolate icing, or just sprinkle icing sugar.
Standard flour-based cakes rely on gluten networks to trap gas, but gluten-free structural baking demands precision to avoid a crumbly texture. Tapioca flour and rice flour provide starch and structure respectively, mimicking wheat protein behavior when hydrated correctly. Beat the melted butter, eggs, and vanilla extract thoroughly before combining with dry components to emulsify the fats and liquids. Fold the wet and dry ingredients just until combined, stopping immediately when no dry pockets remain to prevent excess air incorporation. Over-mixing develops toughness in gluten-free starches and incorporates unwanted pockets that cause the baked slice to sink. Sifting the cocoa, baking powder, and flour blend first breaks up dense clumps and aerates the starches gently without mechanical beating. Line the square baking tin with parchment paper to facilitate easy removal after the 30-minute bake at 180 degrees Celsius (350 degrees Fahrenheit). Allow the pan to cool completely before slicing or icing, letting the starches fully retro-grade and set the internal structure.
