This is an easy gluten-free chocolate brownie recipe that takes no time at all to prepare. Normally, I don’t really like brownie because it’s too sweet for my taste. But this recipe is good and the fact that it uses 70% dark chocolate make it irresistible.
200g 70% cocoa chocolate, chopped into small pieces
125g butter, diced
3/4 cup caster sugar
1/3 cup rice flour
1/2 cup almond meal
1/4 tsp bicarb
1/2 cup macadamia nuts, chopped
Cocoa to dust
Pre-heat oven to 190 degree celsius. Line 23 cm by 23 cm lamington/brownie tin with baking paper. Melt chocolate and butter together in a bowl over a pot of simmering water.
Whisk sugar and eggs together until doubled in volume. Then add melted chocolate and mix well.
Sift rice flour and bicarb, add to chocolate mix with almond meal and macadamia. Fold together. Pour into prepared tin and bake for 15 minutes, then lower temperature to 170 degree and bake a further 10 minutes. Cool in tin. Slice to desired size when cool. Serve dusted with cocoa.