To learn how to make gluten-free brownies, follow this simple step-by-step that will result in a light, easy brownie ideal for a craving day. With a fluffy, moist texture and full of flavor, you'll love this recipe for making brownies.
1 1/4 cups semisweet chocolate, cut into small pieces
4 eggs
3/4 cups raw sugar
1 cup Tres Estrellas® rice flour
1/2 cups chocolate chips
1/4 cups raspberries, for decoration
1/4 cups blackberries, for decoration
1/4 cups blueberries, for decoration
1/4 cups icing sugar, for decoration
leaves peppermint, for decoration
Preparation
15 mins
20 mins
Low
Heat a small pot of water until it boils, and place a heat-resistant bowl on top without touching the water, with the chocolate and butter in cubes, stirring constantly until melted. Then let it cool, but do not let it solidify.
In another bowl, whisk the egg and muscovado sugar for a few seconds; it’s important not to overbeat as it incorporates air, which doesn’t help the texture of the brownie, which should be moist and compact.
Add the chocolate mixture from the first step to the egg and gradually sift and incorporate the Tres Estrellas® Rice Flour with the help of a strainer, using a spatula or a wooden spoon to mix, avoiding lumps.
Pour the mixture into a greased brownie pan of approximately 30 x 20 cm and sprinkle the chocolate chips on top.
Bake for 30 minutes at 180 °C, remove from the oven and cool.
Cut, decorate with raspberries, blackberries, and blueberries; sift powdered sugar to taste and decorate with mint leaves. Serve with a glass of milk.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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