The Easiest Ever “MY”Brownie – Gluten Free

I think I found my basic brownie measurements! I am writing down the recipe here before I forget.

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I am a chocolate lover – especially good quality dark chocolate. This brownie is super rich and full of chocolate, but not too sweet, just as I like it.

This brownie is also very versatile. You can mix nuts, dried fruits and/or chocolate chips in it. If you bake in a round tin and arrange some toppings on it (such as strawberries, mascarpone cream or frosting), this will be a gorgeous rich chocolate cake. This time, I have put salted caramel sauce on top (see photo). The saltiness of the sauce and the richness of the brownie are just perfect. The choice is endless.

In addition, it is super easy to make. All you have to do is just keep adding ingredients one by one. Gluten free is certainly a bonus. If you need a chocolate fix, this is the perfect brownie for you. Hope you like it.

Ingredients (20cm square cake tin): 

120g Unsalted Butter – room temperature

180g good quality 70% Dark Chocolate

2 Eggs -room temperature

70g Dark Sugar

100g Cream

50g Almond Meal – shifted

Method: 

  1. Preheat oven to 170 ºC. Line a cake tin with baking paper. Break dark chocolate into small pieces.
  2. Place the dark chocolate and unsalted butter in a saucepan. Place it over a low heat and allow them to melt, while stirring occasionally. Remove the saucepan from the heat once they become a smooth chocolate sauce. Put it aside.
  3. Place 2 eggs and dark sugar in a bowl. Whisk them together until it looks thick and creamy. I recommend using a hand mixer. It takes about 10 minutes.
  4. Add the chocolate sauce (Method 2) and cream into the egg mixture (Method 3). Gently combine them together.
  5. Add almond meal into the mixture. Combine them gently until they are homogenised. Do not mix, otherwise the cake will be dense.
  6. Pour the mixture into the prepared square tin. Bake it for 20 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
  7. Take it out of the oven and cool it down in the tin. Once it is cooled down, remove the cake from the tin carefully (the cake is very fragile when it is warm). Cut into small squares. You can keep them in the fridge.

 

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The-Easiest- Ever Muffins – Chocolate and Strawberries

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Another flavour of my Easiest Ever Muffins -the classic combo, Chocolate and Strawberries.

These muffins are so easy to make. All you need to do is just place a large mixing bowl on a scale and keep adding and mixing all ingredients in order. If you are looking for something to do with your kids during this school holiday, maybe this is a good one.

Ingredients (about 8-9 small muffins)

80g of Almond Meal

50g of Self-raising Flour

30g of good quality Pure Cocoa Powder

2 Eggs

50g of Sugar

30g of Milk

40g of Unsalted Butter- melted

20g of Olive Oil (or any of your favourite oil)

60 of Dark Chocolate Chips (or nay of your favourite chocolate)

For Strawberries

200g of Strawberries

2 Teaspoons of Lemon Juice

2 Teaspoons of Sugar

 

Method:

  1. Preheat oven to 200◦C. Line a muffin tin with paper muffin cups. Shift almond meal, self-raising flour and cocoa powder together.
  2. Place all of the ingredients for the strawberries in a small microwavable bowl. Cover it with gladwrap and microwave it for 1 minute. Put it aside.
  3. In a large bowl, beat eggs and sugar until the sugar is dissolved completely. Add milk, melted butter and olive oil to the bowl and combine them well.
  4. Add the almond meal, the self-raising flour and the cocoa powder into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the muffins will be dense*.
  5. 5 add chocolate chips and the strawberries including all of the juice into the mixture. Fold them into the mixture gently. Again do not mix.
  6. Pour the mixture evenly into the prepared muffin cups. Bake them for 15-18 minutes or until they are just cooked (until a wooden skewer inserted into the centre of muffin comes out clean).
  7. Take them out from the oven and cool them down on a wire rack.

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Note: *how to combine dry ingredients into wet ingredients gently.

I use a wire whisk. Scrap and scoop the mixture with the whisk and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps to work quickly when you turn the mixing bowl in the opposite direction of the shills scrapping the mixture.