Brownie glutenfree is a fantastic recipe, I guess you will fall on your knees when you try it. It contains quiet a lot calories and it’s more expensive than a “standard” brownie, but it’s really irresistible. This brownie doesn’t contain cereals (glutenfree) and it’s almost vegan, except two eggs.
1 jar (16 ounce) almond mousse, roasted
1/2 teaspoon salt
100ml honey or maple syrup or agave nectar
1 teaspoon vanilla powder
1/2 cup cacao powder (without sugar)
3/4 teaspoon baking soda
1 cup dark chocolate 70%
ricemilk and walnuts
Preparation: put in a big bowl the almond mousse and the two eggs and mix them with an electric mixer. The pastry is ging to stuck a little bit. That’s what we want. Add the honey, vanilla and cacao powder and stir it with a spoon.
Add the baking soda at the end because it causes a chemical reaction. The baking soda makes the brownie more fluffy.
The pastry should be homogeneous. Only if it’s too dry, add a teaspoon of ricemilk. Be careful, because the pastry shoudn’t be “liquid”. Cut the chocolate into little pieces. Cut the walnuts also into little pieces and put half of them aside. The chocolate and half of the walnuts go into the pastry, stir it and the pastry is ready. Preheat the oven on 325º.
Put the pastry into a slightly oiled dish (butter or coconut oil). Take the rest of the walnuts and mix them with a litlle bit of salt and row cane sugar (if you like). Then the walnuts are going to be caramelized. Mhhhmm.
Bake it in the oven for 25 – 35 minutes. Take it out and let it cool down for at least 1 hour. Cut the brwonie into smaller pieces and enjoy this incredible glutenfree brownie! Thank you so much Laura Stanszus for sharing this sweet recipe with us.