Recipe: Gluten-free chocolate brownie
Christchurch local Nicola Poole reckons the glutenfree chocolate brownie, at Mona Vale restaurant, is marvellous.
‘‘I stopped into Mona Vale for afternoon tea the other day and had its yummy gluten-free brownie. It was delish and I’m not even gluten-free. I was hoping you could ask for the recipe.’’
We contacted the restaurant on her behalf, and it happily shared the recipe.
Gluten-free marble chocolate brownie Serves 16
200g Whittaker’s 50 per cent dark cocoa chocolate
200g Whittaker’s white chocolate
250g unsalted butter, cut into cubes
300g caster sugar
4 large eggs
140g Bakels gluten-free flour mix
Grease a 23cm square tin and line with baking paper. Pre-heat the oven to 180 degrees Celsius.
Weigh the chocolate into two separate bowls: one white, one dark. Add half the butter into each. Microwave one bowl at a time for one minute and stir after each turn until all the butter and chocolate is melted and incorporated into smooth liquids.
Alternatively, you can do this in a double boiler, but ensure the water does not touch the bottom of the bowl or it could burn.
In two different bowls, add 150g of sugar and two eggs into each and beat until smooth. You might want to label each bowl dark and white, then add 90g of flour into the white bowl and 50g into the dark bowl. Add the melted chocolate mixes to the appropriate bowls and mix until smooth.
In your lined tin spoon in large amounts of each mix, alternating as you go to get a patchwork of blobs of brownie, marble by using a toothpick or the end of a teaspoon.
Bake for 35 minutes or until the middle of the brownie is just set and the white chocolate patches on top have a golden crust.
Leave to cool completely before cutting into about 16 squares.
Mona Vale Restaurant, 40 Mona Vale Ave, Fendalton, Christchurch. Open Wednesday to Friday from 10am until late afternoon and weekends from 9am until late afternoon.
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