Flourless brownies without nuts (xanthan gum free)
Gluten free, grain free, nut free, FODMAP friendly, low lactose
Equipment
- 1 24cm x 24cm baking tin
Ingredients
- 125 g butter (salted or unsalted)
- 200 g dark chocolate I recommend 40-50%
- 3 extra large eggs
- 1 cup (220g) caster sugar (or 110g caster sugar and 110g light brown sugar)
- 50g Dutch Processed or regular cocoa
- 1/2 teaspoon table salt
Instructions
- Preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Lightly and line a 24cm x 24cm baking tin. The greasing will help secure the baking paper in place. Set aside.
- Add the chocolate and the butter to a small heatproof bowl and place it over a small saucepan half filled with water. Cook over a low-medium heat until melted.
- Attach the whisk attachment to your stand mixer and add the eggs and sugar. Beat on a medium high speed for around 5-7 minutes. The mixture should look pale, light and fluffy. Scrape down the bowl and beat another minute.
- Weigh the cocoa powder into a bowl and pour over the hot water. Whisk to combine. The mixture might look dry and a bit lumpy - this is fine. Blooming the cocoa will help develop an extra rich chocolate flavour.
- With the mixer on low, add the cocoa paste and melted chocolate mixture to the bowl along with the salt. Beat on low to combine, then on a medium high speed to ensure the mixture is smooth and evenly distributed. Scrape down the bottom of the bowl and mix one last time.
- Pour the mixture into the lined baking tray, and place into the oven. Cook for around 23-30 minutes, or until the sides of the brownie look firm, but the centre still squidgy.
- For best results, allow to cool and then transfer to the fridge to chill completely. I make these the night before to allow them to thoroughly chill.
Tried this recipe?Let us know how it was!