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Gluten free small batch brownies from www.georgeats.com

Gluten free small batch brownies

Gluten and grain free, FODMAP friendly, low lactose
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Prep Time 15 mins
Cook Time 20 mins

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.
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