Gluten-Free Brown­ies


Makes 16 brown­ies In­gre­di­ents

1/4 cup (50 g) potato starch

1/4 cup (25 g) co­coa pow­der, sifted

1/4 tsp salt

4 eggs, sep­a­rated

1 cup (210 g) su­gar

8 oz (225 g) semisweet choco­late

1/2 cup (125 ml) canola oil


1. With the rack in the mid­dle po­si­tion, place a small con­tainer of water at the bot­tom of the oven to create steam. Pre­heat the oven to 350F (180C). Line the bot­tom of an 8-inch (20 cm) square bak­ing dish with a strip of parch­ment pa­per, let­ting it hang over two sides. But­ter the other two sides.

2. In a bowl, com­bine the potato starch, co­coa pow­der and salt. Set aside.

3. In an­other bowl, beat the egg whites with an elec­tric mixer un­til soft peaks form. Grad­u­ally add the su­gar, beat­ing un­til stiff peaks form. Set the meringue aside.

4. In a third bowl, over a dou­ble boiler or in a mi­crowave oven, melt the choco­late. Re­move the bowl from the dou­ble boiler and stir in the oil and egg yolks with a whisk. Let cool.

5. With a spat­ula, fold the choco­late mix­ture into the meringue. With a whisk, gen­tly fold in the dry in­gre­di­ents.

6. Spoon the bat­ter into the pre­pared pan. Bake for 35 to 40 min­utes or un­til a tooth­pick in­serted in the cen­tre of the cake comes out with a few crumbs and not com­pletely clean.

7. Let cool slightly. Cover to pre­vent a thick crust form­ing on the sur­face. Let cool com­pletely in the pan, about 2 hours. Re­move from the pan and cut into squares.

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