Gluten free small batch brownies
Gluten and grain free, FODMAP friendly, low lactose Makes 3-4 medium brownies
Equipment
- 1 mini skillet (16cm diameter, 3cm height, 2 cup (Australian) capacity (or similar vessel)
Ingredients
- 60 g butter browned
- 75g (1/3 cup) caster/superfine sugar
- 1 extra large egg
- 65 g dark chocolate I use 45% for shine or 70% for taste
- 1/2 tablespoon cocoa powder dutch processed or regular
- 1 tablespoon water (see notes)
- 35 g (1/4 cup) almond meal
- Pinch of fine salt about 1/4 teaspoon
Instructions
- Preheat the oven to 180C or 356F.
- In a small saucepan, brown the butter over a low heat until toasty and a warm dark brown in colour. Transfer to a medium sized mixing bowl and mix in the sugar, before allowing to cool for 5 minutes.
- Half fill the small saucepan with water and place it back on the heat. Place a heatproof bowl on top (ensuring it doesn’t touch the water) and add the chocolate. Allow to completely melt.
- While the chocolate is melting, use a hand beater to beat the egg into the butter sugar mixture. You can also use a stand mixer, but I find they struggle with small quantities. Do this for 3 minutes at a high speed. The mixture should become syrupy and a light brown in colour. It should have a vague sheen, similar to beginnings of meringue.
- Once the chocolate has finished melting, add the cocoa and hot water or espresso. Stir just to combine – the chocolate will begin seizing up so don’t stir more than necessary.
- Use a spatula to scrape all the chocolate mixture into the liquid sugar, butter and egg batter. Use the hand mixer on a low speed to combine. The mixture should turn from light brown to a deep chocolate brown.
- Add the almond meal and a good pinch of salt. Continue mixing until combined and glossy (it’s OK if you see almond meal granules).
- Use the spatula to decant the brownie into your vessel of choice. I used a mini skillet (16cm diameter, 3cm height with 2 cup (Australian) capacity. Ideally you’ll use something with similar dimensions, and with a wide top so as to showcase the crackly brownie.
- Place into the oven for 13-15 minutes, depending on your vessel and how fudgy you like your brownie.
- Add a scoop of ice cream on top and serve.
Tried this recipe?Let us know how it was!