The ultimate chocolate treat: Cocoa Brownies (gluten free) Recipe Video
Rich, fudge-like brownies with an intense chocolate taste.
Ingredients
140 gr. unsalted butter (5 oz.)
280 gr. vanilla sugar (9.9 oz.)
90 gr. unsweetened, good quality cocoa powder (3.2 oz.)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs,
65 gr. brown rice flour (2.3 oz.)
60 gr. pecan nuts, toasted and chopped coarsely (2.1 oz.)
Directions
* Preheat oven to 165° C (325° F),
* Spread the pecan nuts on a shallow baking tray, in a single layer, and let them dry in the oven at 80° (175° F) for about 10 minutes. Chop the nuts coarsely.
* Line a 20 x 20 cm (8 x 8 in) square baking tin with parchment paper, leaving some paper to overhang on two opposite sides (to help you lift the brownies when cooked).
* Half-fill a small pan with water, place on medium heat until simmering. Pour butter in a medium heatproof bowl, then place the bowl over the pan, lower the heat and let the butter melt.
* Stir the cocoa in until combined, then add salt and vanilla sugar and whisk until combined in a gritty mix. The mix should be warm but not hot.
* Take the bowl off the heat, stir in vanilla extract with a wooden spoon or rubber spatula, then add eggs one at a time, stirring vigorously until the batter looks thick, shiny and smooth.
* Add the chopped nuts and flour to the cake batter and stir for 40 strokes.
* Pour the batter into the lined baking tin and bake for 20-25 minutes, until a toothpick inserted in the centre comes off slightly moist with batter.
* Let the brownies cool for 10 minutes in the tin, then lift the brownies from the cake tin, place on a wire rack and let cool completely,
* Slice into 16 brownies.
* Store in an airtight container placing some wax paper between each layer, for 3 days, in the refrigerator.
* Spread the pecan nuts on a shallow baking tray, in a single layer, and let them dry in the oven at 80° (175° F) for about 10 minutes. Chop the nuts coarsely.
* Line a 20 x 20 cm (8 x 8 in) square baking tin with parchment paper, leaving some paper to overhang on two opposite sides (to help you lift the brownies when cooked).
* Half-fill a small pan with water, place on medium heat until simmering. Pour butter in a medium heatproof bowl, then place the bowl over the pan, lower the heat and let the butter melt.
* Stir the cocoa in until combined, then add salt and vanilla sugar and whisk until combined in a gritty mix. The mix should be warm but not hot.
* Take the bowl off the heat, stir in vanilla extract with a wooden spoon or rubber spatula, then add eggs one at a time, stirring vigorously until the batter looks thick, shiny and smooth.
* Add the chopped nuts and flour to the cake batter and stir for 40 strokes.
* Pour the batter into the lined baking tin and bake for 20-25 minutes, until a toothpick inserted in the centre comes off slightly moist with batter.
* Let the brownies cool for 10 minutes in the tin, then lift the brownies from the cake tin, place on a wire rack and let cool completely,
* Slice into 16 brownies.
* Store in an airtight container placing some wax paper between each layer, for 3 days, in the refrigerator.
Chef
