Looking for a gluten -free and lactose Brownie recipe as similar as possible to the traditional chocolate brownie? Well follow this recipe suitable for celiacs, lactose intolerant and all those people who are not wanting to drink gluten or dairy products. I assure you that it is exquisite! Read the step by step we show you in recipes and you will check it.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make gluten -free and lactose brownie: |
| 170 grams of gluten -free black chocolate 6 tablespoons of neutral coconut oil 2 eggs at room temperature 130 grams of fine brown or coconut sugar 2 tablespoons vanilla extract dessert 20 grams of cocoa powder 2 tablespoons of almond flour or ground almond 2 tablespoons of a sweet potato 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make gluten -free and lactose brownie:
1. Chocolate and place it in a glass bowl along with coconut oil. Derrit the gluten -free brownie mixture and without butter in the water bath or in the microwave at medium power until everything is completely melt.
Trick: Continuously monitor the mixture if you melt the microwave so that it does not burn.
2. In another bowl put the eggs, sugar and vanilla essence and beat well with manual or electric cooking rods until the mixture is foamy and looks a bit more whitish. You can also mix it in an electric blender or blender. Thus the gluten or lactose chocolate brownie will be much more spongy.
Trick: To get the fine brown sugar, they are enough to beat the brown sugar in the chopper or electric blender so that the finest grain is.
3. Add the chocolate with the oil melted to the previous mixture.
4. mix very well with the rods until a smooth, bright and homogeneous preparation is.
5. Finally add flour, cocoa powder and salt. Mix well until all the ingredients perfectly.
Trick: You can also make gluten -free brownie with cornstarch instead of almond flour if you prefer.
6. Place the mass of the gluten-free chocolate brownie in a square or rectangular shape, greased and lined with vegetable or sulfurized paper (let it protrude a lot from the mold of the mold so that you can unmold the brownie easily later). Bake for about 30 minutes at 180 ° C, remembering that the dough has to be dry out but spongy through the center.
7. Once baked well, take the gluten-free and lactose brownie from the mold, taking it through the plant paper and let it cool. Then cut it in cubitos and serve it to your liking with a little vanilla ice cream for example as typical. I recommend that you also try the white chocolate brownie another day because it is delicious.
