Post by kickingfrog on Jan 30, 2011 15:17:38 GMT
Chocolate Brownie recipe
Posted by Andy C on 14/6/2006
Gf board
This is easy and very, very nice. Has a few calories in it though . . .!!
250g butter, 4 eggs, 100g soft brown sugar, 300g white sugar, 200g GF flour ( I used Doves farm White GF Flour), few tsp GF Baking Powder, 250g GF cocoa ( I used Green & Blacks Organic Cocoa Powder).
Cream sugars and butter, then mix in 1 egg at a time. Fold in flour/baking powder/cocoa
Cook at 170 degrees in greased pyrex dish for 35 to 50 mins. Longer the cook time the less gooey the inside.
My family have now had a GF version and a non-GF version and cannot tell the difference. Result for us Coeliacs then!!
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Easy GF Brownies
Posted by Karen on 22/6/2006
GF board
GF Brownie Recipe
7oz GF dark chocolate (e.g. ASDA belgian dark cooking chocolate)
5 oz unsalted butter (e.g. lurpack)
8 oz granulated sugar
pinch of salt
2 teaspoons vanilla extract
3 large eggs, beaten
3 oz gluten free flour (e.g. Doves Farm GF flour)
1. Preheat oven to 180C/350F/Gas mark 4
2. Line 8 inch square tin
3. Melt chocolate and butter over pan of hot water and then allow to cool slightly (or use microwave)
4. Mix in the eggs
5. Add the flour and mix well
6. Bake for 35 to 40 mins or until knife comes out with moist crumbs (not wet)
7. Cool in the tin and then cut into squares.
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The very best gf chocolate brownie recipe EVER in the world...
Posted by Janie on 23/1/2007
GF board
.....
Melt 50gm dark gf chocolate with 100gm butter. Then mix in 200gm caster sugar, 2 (lightly whisked) eggs, 1/2 tsp vanilla extract, 75gm ground almonds, 1/2 tsp gf baking powder, pinch of salt, 100gm chopped walnuts. Mix thoroughly, and pour into lined 20cm square tin. Bake for 35-40mins in 180 deg oven.
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Brownies
Darina Allen and Rosemary Kearney from 'Healthy Gluten-free Eating'
Makes 16
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
One of the simplest, tastiest and most popular of recipes - it is the relatively high sugar content that gives brownies their delicious and characteristic crust. Do buy a chocolate with at least 70 percent cocoa solids for real flavour.
Ingredients
50g/2oz best-quality gluten-free dark chocolate
100g/3½oz butter
200g/7oz caster sugar
2 eggs, preferably free-range, lightly whisked
1-2 tsp pure vanilla extract
75g/3oz ground almonds
1-2 tsp gluten-free baking powder
pinch of salt
110g/4oz chopped walnuts
20cm/8in square tin, lined with silicone paper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or in a low oven.
3. Cream the butter and sugar until pale, soft and light, then beat in the lightly whisked eggs, the vanilla extract and melted chocolate. Lastly stir in the ground almonds, gluten-free baking powder, salt and chopped nuts. Spread the mixture in the tin and bake in the oven for about 30-35 minutes.
4. Leave to cool, then cut into 5cm/2in squares for serving
Cooking times may vary - I use an Aga, and do double quantities, and it usually takes up to an hour to cook. Also depends how well cooked you like your brownies!.....
www.bbc.co.uk/food/recipes/datab ... 4769.shtml
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Chocolate brownie with orange syrup ice cream
by calor » Oct 18, 2007
Chocolate brownie with orange syrup ice cream
(Mandy McCarthy Ward)
INGREDIENTS
BROWNIES
• 400g gluten free dark choc between 34%-55%
• 250 block of stork margarine
• 100g molasses sugar
• 3 eggs
• 100g gluten free flour
• 1 tsp gluten free baking powder
ICE CREAM
• 4 large oranges eg navel/valencia
• 150g castor sugar
• Large pot double cream approx 584 ml
• Gluten free vanilla custard 500ml
BISCUITS
• 3 whites from large eggs
• 75g caster sugar
• 100g ground almonds
• Zest of an orange
• 25g rice flour
• Vanilla extract 1 tsp
TOFFEE LATTICE
• 100g caster sugar
• Water splash
METHOD
OVEN – 150 DEGREES CELSIUS
1. For the Brownies, in a pan, melt the chocolate, margarine and sugar and allow to cool.
2. Stir the whole eggs into the melted chocolate mix then add the flour and baking powder
3. Pour the mixture into a foil lined baking tray and bake for 30 minutes at 150 degrees Celsius.
4. For the ice cream, grate the zest and juice 3 oranges and put in a pan with the caster sugar, orange zest and juice and simmer until reduced for about 10 minutes. Leave to cool.
5. Mix the custard and cream transfer to an ice cream machine and churn for 10 minutes.
6. Add half of the orange syrup and continue to churn for 30 minutes then transfer to the freezer.
7. For the biscuits, in a bowl, whisk the egg whites. Stir the caster sugar, orange zest, rice flour, ground almonds and vanilla extract into the whisked egg whites.
8. Place round spoonfuls of the biscuit mixture onto a baking tray and bake for 25 minutes.
9. Remove brownies and biscuit from the oven. Leave to cool.
10. For the toffee lattice garnish, melt the caster sugar with a splash of water until it becomes toffee like.
11. Drizzle the mixture onto greaseproof paper in a lattice pattern and leave to set for 10 minute.
12. Cut the brownies into squares. Serve with the biscuits, topped with ice-cream. Drizzle the remaining orange syrup around the edge of the plate and garnish with the toffee lattice.
www.itv.com/Lifestyle/BritainsBestDish/Week5/Wednesday/Chocolatebrownieswithorangesyrupicecream/default.html
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