Another benefit of this recipe is its durability. It will last for a few days in great shape, but you can chill out later, for example, if you enjoy an unexpected visit, or perhaps you, when you get an unbeatable taste for something sweet.
Gluten-free brownies
8. October 2015
This recipe is a classic recipe for gluten-free brownies. Do not look for anything in it. It's just good to have a crunchy, at the same time sticky, bitterly sweet chocolate delicacy. Essential is the dough structure and especially baking. You have to capture the right moment to keep the dough structure still sticky inside, but a crisp, crisp layer has formed on the surface. The resulting flavor, of course, fundamentally affects the chocolate of choice, so choose a quality and one that tastes good for you. Brownies are great as they are, but if you like walnuts, pecans or hazelnuts, they will only add value. I personally love walnuts combined with chocolate! Cut nuts on the pan before they get a much more delicate and distinctive pure nut flavor.
25 minut
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9
porcí
Postup
1.
Preheat the oven to 175 ° C and prepare a sheet of 20 x 20 cm. Unpack it with baking paper and treat it with grease in the spray or wipe with butter.
2.
Prepare the water bath by heating the water in the middle pot, which does not have to be boiled directly. Put the bowl on the pot so it does not touch the water level. Put butter, vanilla and salt in the bowl. When the butter dissolves, add all the sugar, mix and add all the chocolate. Once the chocolate dissolves, remove the bowl from the water bath and start stirring. Gradually add the eggs one by one and keep mixing. You can also use the mixer to help. The dough should be smooth and the sugar crystals should completely disappear.
3.
In a small bowl mix the cocoa powder with corn starch, sift this mixture into the dough, stir and for another two minutes whisk until the dough has a smooth texture and shine. If you want to add nuts, just the right moment.)
4.
Move the dough onto the prepared plate and bake in the preheated oven for approximately 25 minutes. Be careful not to interfere with it. Once the center of the dough has ceased to be liquid and settle down, you can remove the plate. Let it cool down, at least 40 minutes before you dessert to remove from the plate and slicing.
Recipe comment
Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
The recipe looks amazing, and if we really use quality nuts and chocolate, there's no need to give up lifetime candy. Chocolate, especially high quality, with a high proportion of cocoa (at least 50% but better 70%) is a good source of flavonoids, tannins, caffeine or theobromine. You can also find minerals like magnesium, potassium or fluorine. Flavonoids are plant substances known for their antioxidant effects, limiting the impact of harmful free radicals that negatively affect our body. Magnesium has a beneficial effect on the activity of the brain, limiting the occurrence of blood clots and thrombosis. In addition, chocolate makes you feel good and calms. In spite of these positive attributes, it applies to chocolate with everything, because at the same time it contains a considerable amount of fat and calories.
Sugar can also be replaced with high quality honey or maple syrup. The best part of the day when you are free to eat is breakfast.
