Quick Chocolate Brownie

Posted on: November 21st, 2016 by Isabels Free From

Grain free brownies

Quick Chocolate Brownie


Oven Temp: 160OC Fan

Baking Time: +/- 25 Mins

1 x 18x28cm Tin, lined with parchment


100g of Isabel’s wholemeal Cassava Flour

250g Dark Chocolate

175g Butter or substitute

4 Eggs

225g Golden Caster Sugar

1 Tsp Baking Powder

1 Tsp of milk or substitute

60g Cocoa powder


1.       Preheat your oven to 170OC. Prepare your baking tin.

 2.       Place a heat proof bowl over some simmering water, melt the Chocolate and Butter, remove from the heat and leave to cool.

 3.       In another bowl and using an electric hand whisk, whisk the Eggs and Sugar until thick and pale.

 4.       Fold the cooled Chocolate into the Egg mix.

 5.       Sieve together the Flour, Baking Powder and the Cocoa until well combined. Fold into the Chocolate mix and add the milk.

 6.       Pour the mixture into the prepared tin, ensuring its level.

 7.       Bake in the preheated oven for 20-25 minutes, the top should be crusty and cracked and the middle squidgy.

 8.       Leave to cool fully in the tin, before cutting.  Store in an air tight tin, they will keep for 3-5 days.



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