The Best Brownie Recipe Ever | Food SBS

  1. Preheat the oven to 180°C and line a 24 cm × 24 cm (bottom measurement) tin with parchment paper.
  2. Place the butter and chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring, until melted and well combined. Let cool slightly.
  3. Place the eggs and sugar in a large bowl or the bowl of your stand mixer. Using an electric mixer or a stand mixer with the whisk attached, beat on medium speed for 7 to 10 minutes or until the mixture is light (almost white) and fluffy. This will help create the surface of the crackled meringue.
  4. Add the salt, vanilla bean paste and cocoa to the chocolate mixture. Pour hot water and coffee over the cocoa to “bloom” it and bring out the depth of chocolate flavor. Stir until the additions are just blended with the chocolate and butter.
  5. With the motor on low speed, add the chocolate mixture to the egg mixture in an even stream. Beat over low heat until well blended, about 1 to 2 minutes.
  6. Add the almond flour and beat until just combined (be careful not to overbeat). Pour the mixture into the prepared pan and bake for 20-35 minutes, depending on how you like your brownies.
  7. Set brownies aside to cool completely in pan before slicing.

Remarks

• It is best to prepare the brownies the day before to give them time to set before slicing them. I also highly recommend storing them in the fridge – when they come out of the oven they can be hard to eat due to their mushy feel. I like to sprinkle my brownies with a little extra sea salt, but you do.

• If you don’t want to use almonds, use 30 g (¼ cup) tapioca flour and 40 g (¼ cup) fine white rice flour instead of almond flour. The cooking time will be the lower end of the specified range. 50% dark chocolate will make for a shinier, more aesthetically pleasing brownie, but it contains more milk solids. 70% dark chocolate will make for a more matte brownie, but it contains less milk solids and is therefore a FODMAP-friendly choice.


Intolerance-Friendly Kitchen by Georgia McDermott was published by Penguin Random House Australia.

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