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Gluten free, nut free brownies (with brown butter, double chocolate and sea salt flakes)

Gluten free, nut free, FODMAP friendly, low lactose
Prep Time25 mins
Servings: 12 brownies

Equipment

Ingredients

  • 200 g dark chocolate I used Lindt couverture from Source Bulk Foods
  • 175 g butter dark browned (see notes)
  • 1 tablespoon fresh espresso
  • 1 tablespoon milk or water
  • 2 tablespoons Dutch Processed cocoa
  • 1 teaspoon sea salt flakes
  • 2 teaspoons vanilla bean paste
  • 3 extra large eggs
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (70g) reasonably well packed light brown sugar
  • 1/4 cup (30g) + 1 tablespoon brown rice flour
  • 1/4 cup (25g) tapioca flour

Instructions

  • Grease and line a 24cm x 24cm baking tin. Set aside. Measure and weigh the brown rice flour and tapioca flour into a small bowl, mixing to combine. Set aside. Can you tell I like the abruptness of the term ‘set aside.’
  • In a small saucepan, brown the butter until it is dark golden. See introduction for tutorials on how to brown butter, if you’re not familiar. Browning butter changes the water content, so you can’t simply substitute regular melted butter in this recipe. See notes if you want to go rogue.
  • Once the butter is sufficiently brown, transfer it to a medium sized heat proof bowl – I use metal. Add the chocolate to the butter.
  • Add the milk/water and espresso to the old brown butter pan. This has the double benefit of picking up any leftover brown butter bits, and warming the milk so that it doesn’t seize up the chocolate mixture later. Warm, and decant into a small bowl.
  • Now half fill the old old brown butter saucepan with water, and place it atop a low heat. Double boiler style, place the heatproof bowl of brown butter and chocolate over the water. The steam from below will cook the chocolate gently so theres no chance of burning it. Allow it to cook until the chocolate is all completely melted.
  • Around about this time, start preheating your oven to 180 degrees Celsius, or 356 degrees Fahrenheit.
  • Back to the chocolate. Add the espresso and milk mixture, the vanilla bean paste and the sea salt, stirring to combine. Next, sift in the cocoa powder (this helps prevent large clumps of cocoand continue stirring until combined. Remove from the heat and allow to cool for a while.
  • Attach the whisk to your kitchen mixer (you can do this by hand but it will be a little painfuand crack the 3 eggs into the bowl. Measure in the sugar, and beat on a medium high speed for around 5-7 minutes. The mixture should look pale, light and fluffy.
  • Checking that the chocolate mixture has cooled sufficiently (it will scramble the eggs if hobegin to pour a thin stream of the mixture into the eggs while the mixer is running on a low speed. Continue until all the chocolate is incorporated – it should be shiny, smooth, and reasonably dark chocolate-y in colour.
  • Add the flour to the batter while the mixer is turned off or on a very low speed. This will prevent a flour explosion. Once all the flour has been fully incorporated, turn the mixer off.
  • Pour the mixture into the lined baking tray, and place into the oven. Cook for around 15-20 minutes, or until the sides of the brownie look firm, but the centre still squidgy. Allow to cool before cutting or doing anything wild, as we’re dealing with what is essentially molten chocolate and butter. Mama needs time to chill.
  • I like to top the brownie with a lil sprinkle of sea salt flakes. Store in an airtight container in the fridge.