I loved making my Gluten free Blondies at the weekend so I also made some Gluten free Chocolate Brownies with Lara’s favourite feathered icing (she calls it moustache icing!) they are great either as brownie squares or more of a traybake style slice. They also contain a secret ingredient – grated courgette. It’s a vegetable that both my girls don’t like so I was sceptical if they would go for this recipe, but I needn’t have been as they loved it.
Perfect as an afternoon treat and you could substitute the milk chocolate with carob nibs if you prefer or just leave the chocolate out altogether.
- 6 eggs
- 4-5 tablespoons agave syrup
- 260g topped, tailed and peeled beetroot, finely grated
- 90g white rice flour
- 200g ground almonds
- 30g cocoa powder
- 4 teaspoons baking powder
- Pinch of salt
- 100g milk chocolate chopped into small pieces
- 90g macadamia nuts roughly chopped
- 100g double cream
- 200g dark chocolate
- 100g white chocolate
- Preheat the oven to 200C / Gas mark 6 and line a square baking tin with baking parchment.
- Beat the eggs and agave syrup in a food mixer for about 5 minutes until tripled in size, smooth and fluffy.
- Add the grated beetroot into the mixture and fold in gently until combined.
- Add the the flour, ground almonds, cocoa powder, baking powder and salt. Fold in to incorporate until thoroughly mixed.
- Pour half the mixture into the baking tin evenly and add the macadamia nuts and the chocolate pieces onto the mixture, cover with the remaining brownie mix and smooth with a spoon.
- Bake in the oven for 30-35 minutes until just baked.
- Allow the brownie to cool in the tin for 20-25 minutes and then remove from the tin and transfer to a wire rack over some baking parchment.
- Add the cream to a small pan and warm on a low heat until just at boiling point, remove from the heat and add the dark chocolate.
- Mix until smooth and glossy and all the chocolate has melted.
- Over a small pan of barely simmering water place the chocolate into a heatproof bowl and ensuring the bottom of the bowl doesn’t touch the simmering water, place over the water and melt the white chocolate. Be careful not to over heat the chocolate as it will loose it’s glossy shine.
- Using a palette knife spread the dark chocolate ganache over the cake smooth over to get an even finish.
- Add the white chocolate to a piping bag with a small round nozzle and pipe even lines on the cake.
- Taking a toothpick draw across the lines (horizontally) to create the feathered effect.
- Once the icing has been completed cut into squares or slices and serve.