16 December 2014

Gluten Free Chocolate Brownie Recipe,




I really love making Chocolate Brownie! It was one of the first "Cake" recipes I ever made and so it will always bring back fond memories of my earliest baking sessions. Since that very first time I have played around with many variants of the original recipe and have tasted many many more. The success of my Chocolate Brownie is all about using a good Chocolate with high Cocoa solids (Between 60 and 70%) and plenty of it to get the right texture. A crisp biscuit edge and a fudge-like texture in the middle is a perfect combination for me. Enjoyed as it is with a Coffee or warmed back up and served with a good Ice Cream it is excellent either way. My recipe is naturally low on the amount of flour used and so it works really well just to switch the plain flour for a gluten free blend or even Rice Flour or ground Almonds. Gluten free flour is widely available now and is commonly made using a variety of Rice, Buckwheat, Tapioca and other gluten free grains.

The picture above is coated in Tempered Chocolate and I used it for a birthday cake. My recipe below is for Toasted Pecan and White Chocolate but you can easily make various other flavours to tailor it for the occasion. For example, I have made Chocolate Orange, Salted Caramel, or even Chilli and Basil or Wasabi flavoured Brownies.



You will need:
Several Mixing bowls, 
Spatula
Scales
Baking tray, 30 x 20cm Approx
Baking Parchment


Ingredients: (Makes 20 Dessert Portions)
400 Grams Dark Chocolate, 
400 Grams Butter,
350 Grams Granulated Sugar,
350 Grams Dark Brown Sugar,
240 Grams Gluten free Flour (Dove Blend)
10 Eggs,
Teaspoon Vanilla Bean Extract,
Pinch Sea Salt,
Garnish
200 Grams Toasted Pecans or other Nuts
200 Grams Mixed White and Dark Chocolate Galettes, 


Method:
1) Preheat oven to 180 Centigrade and line tray with Parchment,
2) Melt the Chocolate and Butter together,
3) Add the Sugar, Salt and Vanilla, beat in to mix well,
4) Beat in the eggs, one at a time,
5) Fold in the Flour,
6) Mix well and pour into the baking tray,
7) Add the Garnish,
8) Cook for 15 minutes at 180.



Method:

1) Preheat oven to 180 Centigrade and line tray with Parchment,
2) Melt the Chocolate and Butter together,
3) Add the Sugar, Salt and Vanilla, beat in to mix well,


4) Beat in the eggs, one at a time,

5) Fold in the Flour,

6) Mix well and pour into the baking tray,

7) Add the Garnish,

8) Cook for 15 minutes at 180.



For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk








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