As promised, the first of the recipes from my lovely Afternoon Tea Birthday Party last weekend. This one is quick, easy, gluten (and flour) -free, and best of all, full of chocolate. What’s not to love!
100g bar of dark chocolate
120g light brown sugar
2 medium eggs
30g cocoa powder
White chocolate to top
– Melt the dark chocolate, butter and sugar in a saucepan, over a low heat. Stir often to avoid burning and sticking- Once everything is melted together, turn off the heat and set aside to cool for about 10 minutes (or transfer to another bowl if you’re in a hurry)
– Beat the eggs together, and stir into the chocolate mixture along with the cocoa. Beat well until everything is combined
– Spoon into individual cases about 2/3 full. You could also bake a big pan and chop into brownie squares, but would need to adjust cooking time
– Bake at 180 degrees for 10-15 minutes, until the top is crisp and firm to the touch
– Allow to cool before piping over with melted white chocolate
The cases I used are these lovely little petit four cases from Dotcomgiftshop, in four co-ordinating red and white patterns. Aren’t they cute!!
When making such small brownies the recipe does make quite a lot – I used whole pack of 40 cases and still had a little batter left over.
Cases should only be filled about two-thirds full as the mixture does rise up during baking!
Piping matching zigzags looks incredibly effective but takes next to no time.
Et voila! Gluten free means healthy… right? So you can eat more! Hurrah!