YOU Gluten Free - - Bakes & Treats -

Reader Jes­sica White of Gra­ham­stown cred­its this recipe for the best and most del­i­cate brown­ies she’s ever made.

MAKES 16 squares Prepa­ra­tion time: 15 min­utes Bak­ing time: 45-50 min­utes

210 g dark cho­co­late (70% co­coa solids), bro­ken into smaller pieces

200 g un­salted but­ter

4 large eggs, sep­a­rated

200 g cas­tor sugar

350 g fresh rasp­ber­ries to serve

co­coa pow­der to serve

1 Pre­heat the oven to 180 °C and grease a 27 x 17 cm rec­tan­gu­lar cake tin.

2 Melt the cho­co­late and but­ter to­gether in a large glass mix­ing bowl in the mi­crowave for 1 minute, stir­ring ev­ery 30 sec­onds.

3 Whisk the egg yolks with half of the cas­tor sugar un­til pale and creamy.

4 Whisk the egg whites un­til soft peaks form. While whisk­ing grad­u­ally add the rest of the cas­tor sugar un­til the mix­ture is glossy.

5 Fold the egg yolk mix­ture into the cho­co­late mix­ture, fol­lowed by the egg white mix­ture.

6 Pour the bat­ter into the pre­pared tin and bake for 45-50 min­utes un­til a skewer in­serted in the mid­dle comes out clean.

7 Leave to cool, cut into squares, top with fresh rasp­ber­ries and dust with co­coa pow­der be­fore serv­ing.

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