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Brownie with Rice Flour

15 mins
20 mins
Low
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To learn how to make gluten-free brownies, follow this simple step by step that will result in a light, easy brownie ideal to prepare on a craving day. Fluffy, moist, and full of flavor, you'll love this brownie recipe.

Ingredients

12 portions
  • 1 cup butter, cut into cubes
  • 1 1/4 cups bittersweet chocolate, cut into small pieces
  • 4 eggs
  • 3/4 cups raw sugar
  • 1 cup Tres Estrellas® rice flour
  • 1/2 cups chocolate chip
  • 1/4 cups raspberry, to decorate
  • 1/4 cups blackberry, to decorate
  • 1/4 cups blueberry, to decorate
  • 1/4 cups powdered sugar, to decorate
  • leaves peppermint, to decorate

Preparation

Heat a small pot with water until it boils and on top, without touching the water, place a heat-resistant bowl with the chocolate and butter in cubes, stir constantly until melted. Then let it cool, but without solidifying.
Mix the egg and brown sugar in another bowl and with a balloon whisk for a few seconds, it is important not to beat excessively since air is incorporated and does not help the texture of the brownie, which should be moist and compact.
Add the chocolate preparation from the first step to the egg and little by little, with the help of a strainer, sift and incorporate the Three Star Rice Flour®, use a shovel or miserable to mix, avoid lumps from forming.
Pour the mixture into a previously greased brownie pan measuring approximately 12 "by 8" and sprinkle the chocolate chips on top.
Bake for 30 minutes at 180 ° C, remove from the oven and cool.
Cut, garnish with raspberries, blackberry and blueberry; sift with icing sugar to taste and garnish with mint leaves. Accompany with a glass of milk.

PRESENTATION

Cut and serve to taste; you can accompany it with milk.

TIPS

When you make the mixture, use a shovel or miserable to avoid incorporating too much air into the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
452.8
kcal
22.64%
Carbohydrate, by difference
54.1
g
18.03%
Protein
2.6
g
5.2%
Total lipid (fat)
28
g
43.08%
100
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Provided by USDA
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