January 18, 2024 / Lyn Jones / 0 Comments
A fun, tasty and super quick brownie recipe to make at home with the family this Easter.
Ingredients
- 150g unsalted butter, melted
- 150g dark chocolate 70% – finely chopped
- 2 eggs, room temperature
- 1 cup caster sugar
- 1 tsp vanilla extract
- 1 cup almond meal
- 1/3 cup GF flour
- ¼ cup cocoa
- ½ teaspoon BP
- Pinch of salt
- 130g caramel filled Easter eggs, halved
2 x 21cm silicone loaf pans
plate lined with baking paper1. Place butter in a Loaf Pan, mw 30 secs-1 minute until melted.
2.Transfer butter to a bowl and add the chopped chocolate. Stand 5 mins or until choc has melted into the butter.
3.Add eggs, sugar & vanilla: mix to combine. Sift over this, the drys: almond meal, GF flour, cocoa, BP and salt.
4.Add most of the Easter eggs, reserving ½ cup for brownie decoration: mix well to combine.
Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.
5. Then scatter batter with half the remaining Easter eggs, pushing into the batter.
6.MW at 70% power for 4.5 -5 mins until just cooked through and bubbling.
7.Chill for 5 mins then carefully ease cake out of pan onto a plate lined with baking paper. Chill.
8. Repeat with remaining mixture, Easter eggs and loaf pan.
9.Chill both brownies for a further 10 mins then cut with a hot knife and serve.
NOTE: You can substitute the almond meal & GF flours for 1 cup (150g) plain flour.
May 8, 2022 / Lyn Jones / 0 Comments
serves 6-8
- 200 grams unsalted butter
- 80 millilitres ice-cold water
- 3 tablespoons sour cream
- 1 tablespoon rice vinegar
- 365 grams GF flour
- 1 tablespoon white sugar
- 1 teaspoon table salt
- ½ teaspoon xanthan gum
20cm/8inch in diameter pan or dishCut the butter into half centimetre/quarter inch cubes and put in a flat dish in the freezer for 15 mins and get on with the rest of the ingredients.
- Mix the water, sour cream and vinegar in a jug or bowl.
- Tip the gluten-free flour, sugar, salt and xanthan gum into a food processor and blitz quickly to combine.
- When the butter’s had its 15 mins of fame in the freezer, add it to the flour mixture in the processor and give about 10 pulses, until the butter is the size of large peas.
- Pour in half the sour cream mixture and pulse till incorporated. 3 to 5 pulses should do it: the mixture will be crumbly and quite fine.
- Pour in the remaining sour cream mixture and process until the dough just begins to come together, clumping around the blades.
- Tip out the pastry/dough and form into two equal sized balls, and flatten each into discs, wrap in cling and put in the fridge for 40 minutes to rest. (If you wanted you could leave the pastry/dough here for up to 2 days). While the pastry’s/dough’s in the fridge, if you are proceeding to bake the pie straightaway, preheat the oven to 200°C/180ºC Fan/400°F.