Quick and easy gluten free brownies using rice flour, inspired by the Chambelland bakery in Paris. Fudgy with the best bittersweet chocolate and topped with nuts that toast while baking.
25cm (9 inch) tin x 3cm (1 inch) depth lined with baking parchment
Ingredients
400g (14oz)dark cooking chocolate / bittersweet chocolate min. 50% cacao
190g (6¾oz/ ¾ cup)unsalted buttercut into squares
130g (4½oz/ ⅔ cup)caster/superfine sugar
4eggsorganic
90g (3oz/ ¾ cup)rice flour
¼teaspoonsalt (fleur de sel)Maldon or Celtic sea salt
75g (2½oz/ ½ cup)pistachiosor pecans/walnuts/hazelnuts/almonds, broken
Instructions
Line the brownie tin with baking/parchment paper and preheat the oven to 180°C/160°C fan/360°F/Gas 4.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water (bain-marie), ensuring that the water doesn't touch the chocolate.
In a large mixing bowl, whisk the sugar and eggs lightly until the sugar has dissolved.
Add the melted chocolate/butter to the eggs, add the rice flour, salt and combine together using a spatula.
Pour the batter into the tin and even out the surface with the spatula. Scatter over the broken nuts and press lightly into the surface.
Bake for 30 minutes. Leave to cool for 10 minutes in the tin then cut into small squares.
Notes
Baking in advance: Ideal for baking the day before, they're just as good next day.Storage: Can keep in an airtight container in the fridge for up to 5 days. Freezes well for up to six weeks.To serve: Remove 30 minutes beforehand to taste them at their best at room temperature.Nutritional information: 218 Calories per 47g portion; 7g protein; 34g lipids; 24g carbohydrates; Glycemic index: 14