Recipe for gluten-free brownie
My take on a delicious brownie, completely free from gluten, lactose, and nuts.
It’s wonderfully moist and gooey in the middle, just the way I like it.
It’s not always easy to make cakes for a friend who needs them to be gluten- and lactose-free. Typically, you would use blended nuts as a substitute for flour containing gluten, but I didn’t have that option either – so the solution was oat flour, and the result was amazing.
Equipment
- Pot
- Bowl
- Whisk
- Sieve
- dough scraper
- Springform
- Oven
Ingredients
Gluten-free brownie
- 250 gram Dark chocolate good quality. Preferably over 60%, I used 70%
- 250 gram Margarine baking
- 250 gram Sugar
- 4 pcs. Egg
- 50 gram Cocoa
- 150 gram Oat Flour organic
- 2 gram Flake Salt can be replaced with coarse salt
Instructions
- Start by melting chocolate and baking margarine in a pot.
- Stir together until you have a smooth mixture.
- Then let it cool for 5 minutes.
- In another bowl, beat eggs and sugar together until it becomes airy and thick (egg mixture).
- Add oat flour and cocoa powder to the egg mixture. Sieve it to avoid lumps.
- Stir and add the salt.
- Add the chocolate/margarine mixture and gently fold it in with a spatula.
- Take a sheet of parchment paper and crumple it up.
- Smooth it out again and place it in a tart pan/springform pan. Crumpling it makes it easier to fit into the corners.
- Pour your brownie batter into your tart pan.
- Bake it in a preheated convection oven at 170 degrees Celsius (338 degrees Fahrenheit) for 15-20 minutes.
- Let it rest on a wire rack afterwards.
- It can be eaten after 30 minutes, but it can also stay (covered with a tea towel on the kitchen counter) for a couple of days.
- I actually think it tastes best the next day.
- Bon Appétit.
