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Michelle

Easy Peasy Chocolate Brownie

This is the easiest chocolate brownie ever. In fact, I would say it is a good one to tuck into the corner of an oven while you are cooking something else, and then you can cut it into portions and pop them in the freezer (if they last that long). It is gluten and grain free and could be made dairy free as well by subbing out the butter for a light olive oil, which is what I will do next time. The liqueur is also optional, but adds a nice counterpoint, you can swap it for something else, or just leave it out if you prefer, though you may need to add a touch more water if you do.


Ooo! Doesn't that look fudgy and delicious! Let's get started.


Ingredients


100g dark cooking chocolate

100g butter

30g Cointreau

85g almond meal

20g cocoa powder

20g water

3 eggs


Preheat oven to 165 degrees C fan forced, or 175 degrees if not fan forced.

Pop the chocolate and butter into a bowl, microwave on medium until it is all melted, stir until smooth. Pop everything else into a large bowl, beat until combined, add the chocolate mix, keep beating until the colour lightens and it is a nice, homogenised mixture.

Pour into a lined baking dish, mine was 16x22cm, and bake for 45 minutes or until cooked through (a skewer inserted will come out clean). Cool in pan, do not cut until cold if you want a nice clean cut.



xxxm


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