Gluten-Free Chocolate Brownies with Ganache

Instructions

1. Step 1

   Heat the oven to 180°C. Line a 20 cm square baking pan with baking paper.

   Cookware: Baking paper, oven, Square Baking Pan

2. Step 2

   Place 160 gr of the chocolate and all the butter in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then remove the bowl from the saucepan.

   Timer: 5 min (fixed)

   Ingredients used: 160.0 gr Dark Chocolate, 150.0 gr Unsalted Butter

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

3. Step 3

   Beat the eggs and granulated sugar in a large mixing bowl until pale, thick, and increased in volume.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg, 180.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

4. Step 4

   Mix the vanilla extract into the egg mixture. Gradually fold in the melted chocolate mixture until the color is uniform.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Add the gluten-free flour and salt, then fold just until no dry pockets remain.

   Ingredients used: 2.0 gr Fine Salt, 120.0 gr Flour

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Spread the batter evenly in the prepared pan. Bake at 180°C until the edges are set and the center is no longer wet, about 22–27 minutes.

   Timer: 25 min (fixed)

   Cookware: oven, Silicone spatula, Square Baking Pan

7. Step 7

   Set the pan on a cooling rack and let the brownies cool completely.

   Timer: 30 min (fixed)

   Cookware: cooling rack, Square Baking Pan

8. Step 8

   Heat the heavy cream in a saucepan over low heat until steaming but not boiling. Pour it over the remaining 50 gr of chocolate in a heatproof bowl, wait 2 minutes, then stir until smooth.

   Timer: 5 min (fixed)

   Ingredients used: 50.0 gr Dark Chocolate, 50.0 ml Heavy Cream

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

9. Step 9

   Spread the ganache over the cooled brownies and let it set before lifting the slab from the pan and cutting it into 8 portions.

   Timer: 20 min (fixed)

   Cookware: Offset spatula, Square Baking Pan