Indulge in Reiko Ellis’s gooey chocolate brownie, a gluten-free delight that’s rich, decadent, and perfect for chocolate lovers.
Indulge in a Decadent Gluten-Free Delight!
In this delightful recipe, a classic dessert is brought to life: a rich and moist brownie that is not only easy to prepare but also gluten-free, thanks to the use of almond meal. Made with just a handful of ingredients including dark cooking chocolate, unsalted butter, and ground almonds, this brownie is perfect for both novice and seasoned bakers. The flexibility of the recipe allows for experimentation, making it a great base for incorporating various flavors, especially with a hint of Desi influences.
The preparation involves simple steps such as melting chocolate and butter together, combining them with sugar and eggs, and then mixing in ground almonds and white chocolate bits. This easy-to-follow method ensures that the brownies come out gooey and decadent, ideal for serving alongside a cup of black tea or masala chai. With a total time of just over an hour and a half, this recipe yields 36 pieces of rich and indulgent brownies that are sure to impress at any gathering.
Indulge in Decadence: A Blissful Journey to Gluten-Free Chocolate Heaven!
Namaste Doo welcome to Desa dish my name is riko so listen I’m going to be going to a picnic for illustrators and I wanted to bring along a treat to share with the members and so I thought it was the perfect opportunity to share my gooey brownie recipe with you all this one is a classic I used to make it for.
My training groups all the time so I could probably make in my sleep but it’s definitely not for the Fain of heart it’s extremely decadent so Tello let’s cue the music and get to baking so to begin with in my mixing bowl I’ve got 225 g of unsalted butter to this I’m going to add dark cooking chocolate this.
Is 45% cocoa solad I think I’ll need a little bit more in the end I added 225 g which is about a block and a couple of lines or maybe that should be rows yes yes rows of cooking chocolate now let’s slap down the spoon rest and I’m going to get my favorite tool for this job a little yellow spatula so I’m going to shove my mixing.
Bowl into the microwave and T the roof there Reiko and microwave on the melt chocolate setting for 200 g if your microwave doesn’t have this fancy setting I recommend 30 second intervals give it a stir and then keep going until it’s melted as you can see the butter is mostly melted but the chocolate is still.
Relatively solid so I’m going to have to stick it back in the microwave but first things first I’m just going to give it a decent stir looking much better now but there are still a few solids here so I’m going to end up putting it back in the microwave for a third time the main thing here is to be careful not to go too crazy and end up burning the.
Chocolate so always do it at smaller intervals and now that’s looking perfectly smooth so let’s move on now I’m going to prepare my baking pin so I’m going to rip off a piece of baking paper that’ll be big enough to fit the bottom so I’m going to place that down on my bench top place down my baking tin this is a 24 cm square pen with a lift.
Out bottom which just makes it so much easier to get out when it’s baked then using a pencil I’m just going to trace around the outside of my pan now I’m just going to go ahead and cut it out and now over to the sink I’m going to grab my spray canola oil and spray my pan I’m mainly focusing on the sides and.
Particularly the corners not so much the bottom because we’re going to have our baking paper there now we’re going to fit the baking paper into the bottom of the pan if you’ve done this right it should fit like a glove don’t worry I haven’t forgotten about the brownie so let’s go to our oven and preheat fan Force to 150° C back to our melted.
Butter and chocolate I’m going to add 1 cup of castor sugar and then measure out 2 tpoon of vanilla essence then we’ll give everything a real good mix until it’s barly combined next I’m going to add three whole eggs I’ve recently been practicing cracking the M pin on a flat surface as opposed to using the edge of a bowl let’s just say.
The technique still needs some work the other tr eggs were a fast Improvement one day I hope to get to onehanded brakes it’s good to have goals mix in the eggs until well combined now bring in the almond meal or flour this is 150 gram worth as always Mix fly until combined one of the things I love about using almond meal over flour is.
That it just makes such a beautifully moist brownie as an extra bonus it’s also gluten-free so win-win in my book lastly we’ll move this batter into double chocolate territory by adding white chocolate bits this is a whole bag or 200 g that I’m adding these won’t melt during the cooking process so they’ll be nice and chunky by the end.
Mix them in good to make sure they’re evenly distributed throughout the batter and that’s our Branny batter ready to go doesn’t it look so good and now using my spatula I’m going to turn out the mixture into my pre-prepared pan and now using my spatula I’m going to spread the mixture around the pan and try and get it as flat as.
Possible this can definitely take a little bit of time to get right but if it’s not perfect don’t worry so I’m going to pop this in my preheated oven for 25 to 30 minutes and do please enjoy the time lapse all right let’s put on an oven glass and get this hot browny out of the.
Oven but first I better just check how done it is so I’m going to take out my cake tester I know it’s a very large skewer and just check if it’s a little bit liquidy that’s quite okay unlike a normal cake we’re not really looking for something that’s completely done here it passed the test so let’s take it out and pop it on top of the hot plates for now.
For it to cool a little bit once the pan is cooled down enough that you can touch it with your bare hands I’m going to go ahead and take it out now because I have a lift out bottom I’m actually going to use this stack of bowls to just push the bottom of the pan out so it’s easy to grab out then using a rigid cutting board I’m going to flip the brownie.
Over now I’m just going to carefully remove the baking paper and the base plate it’s a delicate operation as the bottom of the brownie is still quite moist and soft got it off in one piece now I’m just going to leave the brownie to cool and set completely now using a second rigid.
Cutting board I’m going to flip it over one more time taada this last step is completely optional but I’m just going to sprinkle some icing sugar on the top all right now of course I’m not going to eat the brownie like this so let’s cut it a little bit smaller I’m using a nice long knife here but I’m going to be.
Leading with the edge of the blade because the insides of this are still going to be really soft while the outside is slightly crispy as you go I recommend washing off the excess bits of brownie mixture stuff to the blade so you keep getting Clean Cuts I divided it into four and then cut each quarter into nine pieces now feel free to cut.
Whichever size if you like it will crumble a little bit but that’s just the nature of this beautiful brownie here have a closer look store it in an airtight container lined with baking paper for about a week my favorite accompaniment to this decadent dish is a pot of black tea I usually go for L gray.
Cream all right we’re back and the baking is done it’s so I present to you the chocolate brownie and it has such a wonderful chocolatey Aroma to it so this one’s actually got two different kinds of chocolate it’s essentially a double chocolate brownie if you will um so apart from the the chocolate in the.
Actual brownie batter itself it also has white chocolate bits in there as well so very decadent very chocolatey and one of the best things about it is that it’s gluten-free so um it’s really really soft and gooey I I find that flour tends to dry out a little bit more but the almond meal does an amazing job of keeping the brownie moist and.
Just delicious so let’s go ahead and give it a try shall we so rich so chocolatey perfect consistency slightly crispy on the top and if you’re eating a side piece then obviously that’s also going to be more crispy but like the inside is so beautiful and you know the best thing about this brownley recipe and one of.
The reasons why I wanted to actually share this one to begin with this is essentially the basic recipe but one of the things I love about this is it’s a great base to experiment with different flavors so on the channel you’re going to be seeing a lot of different brownie recipes now that I’ve made the basic one I want to just show you what else you.
Can do with the recipe so expect to see some other options and definitely some more Desy options as well if you enjoyed this video give it a like and if you want to catch what dishes I get up to next time please subscribe thank you so much for watching Doo and fear mang I’ll catch you in the next video.
Cheers show there are the things
