Gluten-Free Brownies

GLUTEN-FREE  BROWNIES 

• Preheat your oven to 338 F°- 170 C°
• Line a brownies pan 25 x 25 cm with parchment paper, leaving a slight overhang on all sides.
• Place the chocolate and butter in a medium heatproof bowl, set over simmering water. Stir until smooth. Remove from heat, let cool a few minutes.
• In a medium bowl, whisk together the rice flour, unsweetened cocoa powder, sea salt, and baking powder.
• In another medium bowl, add the sugar, and eggs
• Whisk
• Add the melted chocolate and whisk until combined, about 30 seconds.
• Do not overbeat the batter at this stage, or your brownies will be cakey.
• Sift the rice flour mixture over the chocolate mixture. Using a silicone spatula, fold in the flour mixture until there is just a trace amount of the flour mixture visible.
• Pour batter into prepared pan. Bake for 30-35 minutes.
• Let cool in the pan, for at least one hour.
• Cover the brownies with plastic wrap, and place in the freezer for one hour before serving. This step allows for beautifully cut brownies squares.
• Lift brownies from pan, using the parchment paper overhang as handles. Cut into squares, enjoy, and remember to share!

Note;

• These brownies can be stored, tightly wrapped at room temperature for up to 4 days.
• Or you can freeze them, covered, in a double plastic wrap for 1 month.
• When ready to enjoy, take the brownies out of the freezer and place them in the refrigerator for at least 6 hours. Let sit at room temperature for 1 hour, unwrap and enjoy!

Have a beautiful day all, Love Manuela xo

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