Juicy Chocolate Brownies Without White Flour

A divine pastry prepared in 1, 2, 3 steps. It will delight all chocolate dessert lovers, as it does not contain regular white flour, and can be enjoyed by those who avoid gluten for any reason.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

  • 120 g chocolate, dark

  • 80 g Butter, unsalted

  • 0.25 teaspoons Salt, table

  • 130 g Sugar, brown

  • 1 teaspoon Vanilla, extract, imitation

  • 2 piece Egg, fresh

  • 70 g Nuts, almonds

  • 2 spoons Cocoa, powdered, unsweetened

  • 0.5 teaspoons Baking powder

Steps

  1. Grease a 20 cm square brownie pan with butter and line it with parchment paper. Let the paper slightly hang over the edges of the pan to make it easier to remove the baked brownie later. Preheat the oven to 180°C (356°F).

  2. Break or chop the chocolate into pieces and add it to a heatproof bowl along with salt and butter. Place the bowl over a pot of hot water and let the chocolate and butter melt slowly. Stir well to create a smooth chocolate mixture, then remove the bowl from the heat and let the melted chocolate cool to lukewarm.

  3. Using a hand whisk, mix the vanilla extract, sugar, and eggs into the cooled chocolate. Finally, fold in the almond flour, which has been mixed with baking powder and cocoa powder.

  4. Pour the prepared mixture into the pan. Use a spatula to spread it evenly across the surface and smooth the top. Bake the pastry in the preheated oven for about 25 minutes. It is done when the top is set, but the inside remains moist and slightly gooey.

  5. Once baked, remove the brownie from the oven. Let it cool completely before cutting into pieces and serving.

Nutrition Information (Per 100g)

  • Calories: 425.25 kcal
  • Fat: 26.5 g
    • Saturated Fat: 12 g
  • Carbohydrates: 39.75 g
    • Sugars: 32.95 g
  • Protein: 6.45 g
  • Fiber: 3.22 g