Biscuits, Bars and Cookies
Entice Choc Brownies – Gluten Free
Ingredients
|
200g |
Dark Chocolate | |
|
125g |
Butter | |
|
300ml (1½ cups) |
Castor Sugar | |
|
5 ml (1 tsp) |
Vanilla essence | |
|
250 ml (1 cup) |
Entice Self Raising Rice flour | |
|
30ml (2Tbs) |
Cocoa Powder | |
|
4 |
X-large or Jumbo eggs | |
|
Optional Extras |
One or more of the following | |
|
150g (1 cup) |
Slithered Almonds, Gogi berries or Cranberries, | |
Method
Preheat the oven to 180 °C
Melt the chocolate in a bowl over hot water, mix in the butter and leave to cool.
Beat the eggs and sugar until light and fluffy.
Add the vanilla.
Sift the flour and cocoa powder together.
Gently fold the flour mix, the chocolate and the nuts and berries into the egg mixture until just combined.
Pour into greased baking dish (approx 27 x 32 cm)
Bake for about 20 minutes.
Cool in the tin before cutting into squares.
Ganache Icing
In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.
Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.
