Gluten-free Chocolate Brownies

Gluten-free Chocolate Brownies

Ingredients 

  • 275 – 325 g caster sugar, to taste

  • 60 g cocoa powder, plus 2 tsp 

  • 3 large eggs

  • 120 g almond flour 

  • 90 g vegetable oil

  • 20 g almond milk, plus 1½-3 Tbsp

  • 1 tsp gluten-free baking powder

  • 1 tsp natural vanilla extract

  • ½ tsp fine sea salt

Instructions

  • Preheat oven to 180°C and line a square cake tin (22 cm) with baking paper.

  • Place 75 g sugar and 2 tsp cocoa powder in mixing bowl then grind 10 sec/speed 10. Transfer to a bowl and set aside.

  • Insert butterfly whisk. Place eggs and remaining 200-250 g sugar in mixing bowl then whisk 4 min/speed 4.

  • Add flour, oil, 60 g cocoa powder, 20 g milk, baking powder, vanilla extract and salt in mixing bowl then mix 10 sec/speed 4. Remove butterfly whisk. Scrape down sides and lid of mixing bowl with spatula and gently finish stirring with spatula if necessary. Transfer to prepared tin and spread to edges, smoothing the surface with the back of a spoon.

  • Bake for 20-25 minutes (180°C) until cooked on top but still a little gooey inside. Leave in tin to cool for 5 minutes then transfer to a wire rack to cool completely. Meanwhile, make icing.

  • Add 1½ Tbsp milk to bowl with reserved icing sugar mixture then mix, adding extra milk ½ tsp at a time if necessary until spreadable. Spread over cooled cake then leave to set before cutting into squares and serving.

easy to make chocolate cake thermomix tm6
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