Gluten Free Yummy Chocolate Brownie Recipe
by Chef Sebastian
Ingredients:
- 150g YesYouCan Chocolate Mud Cake Mix
- 125g dark chocolate
- 125g butter unsalted
- 1 tsp vanilla extract
- pinch of salt
- 3 eggs or YesYouCan Vegan Egg Replacer
- 50gm stevia
- 30g cocoa powder unsweetened
Directions:
Oven fan forced
- Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Melt the dark chocolate and butter in a microwave-safe bowl 3-4 minutes (stirring every 30 seconds) or until melted.
- Add the vanilla extract, salt, YesYouCan Chocolate Mud Cake Mix, eggs, stevia and cocoa powder and mix together until well combined.
- Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook).
- Allow to cool completely in the tin before turning out and cutting into slices.
- Store in an airtight container at room temperature for up to 5
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Melt the dark chocolate and butter in the Thermomix for 3 minutes, Speed 2, 80 degrees.
- Add the vanilla extract, salt, eggs, Stevia and cocoa powder and mix together on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook).
- Allow to cool completely in the tin before turning out and cutting into slices.
- Store in an airtight container at room temperature for up to 5 days
