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Recipe Time: Gluten-Free Brownie!
Our Famous Gluten-Free Brownie
On our social media, we have asked you about which recipes you would like to learn from SugarFall Patisserie. We got SO many requests for our brownie! Can't make it to our store? Well now you can have a go at home.
"Absolutely stunning cakes with great variety. The best chocolate brownie I have ever tasted. The standard of food and service is outstanding."
"How is it so fudgy yet crisp ontop?"
"It's so smooth on the inside but crisp on the outside!"
So here you go... our famous Dark Chocolate Brownie recipe, from us to you. Our brilliant pastry chef Aiste has came up with this recipe, to ensure those with a gluten intolerance can indulge in the most amazing brownies they will ever have. And I can assure you, whether you are living a gluten-free life or not, this will definitely be the best brownie you will ever have.
Dark Chocolate - Don't cheap out! These brownies are famous for a reason. They are luxurious, and indulgent. Don't waste an incredible recipe with mediocre dark chocolate. We use Callebaut Dark Chocolate callets.
Temperature - This is super important! Make sure your thermometer reading is accurate according to the recipe you're following. This to ensure the chocolate doesn't burn, and every detail is imperative.
Products - All products we use will be linked at the bottom of this blog. Also, every italic you see will be an interactive link you can click on which will direct you to where you can purchase the products! Easy!
20x20cm cake tin
Candy Thermometer/Laser Thermometer
Greaseproof Baking Paper
350g Dark Chocolate Callets
250g unsalted softened butter
50g Gluten-Free Flour
A pinch of Gluten Free Baking Powder
3 large eggs
250g soft dark brown sugar
Preheat your oven to 170°C.
In a bowl, sieve the gluten-free flour with baking powder and mix to combine.
Whip your eggs with brown sugar until light and creamy.
Melt dark chocolate and butter over a pan of boiling hot water (we use a bain marie!) and make sure the bowl doesn’t touch the water. Keep stirring and checking the temperature until it has reached 40 C.
Once the butter and chocolate are completely melted and at the optimum temperature, take the bowl off the heat and wipe the bottom of the bowl with a towel.
Then, SLOWLY pour melted chocolate with butter over egg and sugar mixture while mixing with medium speed! The key to this part is to keep mixing until the chocolate and butter has poured out of the bowl.
Fold the sieved flour with baking powder and mix with spatula until everything is combined.
Divide the mixture into a 20cmx20cm brownie tin, lined with greaseproof baking paper.
Bake at 170°C for 40min.
Once the brownie has baked, leave it on a counter to cool. Then, place in the fridge overnight.
Divide your delicious brownies into squares, and show off your skills!
If you successfully created this recipe, make sure to post your pictures on social media so we can see! You can tag us on Instagram, and on Facebook. Use the hashtag #sugarfallpatisserie too!