Gluten Free Brownies with the SWEET DESSERT SPICE MCHEF

  • 60 ml (1/4 cup) of potato starch
  • 60 ml (1/4 cup) of cocoa powder
  • 15 ml (1 tbsp) of the SWEET DESSERT (PUMPKIN) SPICE MCHEF
  • 1 ml (1/4 tsp) pinch of salt + 4 egg whites
  • 4 egg yoks
  • 225 gr (8 oz.) of chocolate pistols of your choice but I recommend bitter chocolate (70%)
  • 125 ml (1/2 cup) vegetable oil
  • 250 ml (1 cup) sugar of your choice
  1. Place rack in center of oven. Place a small container of water in the bottom of the oven to create steam.
  2. Preheat oven to 350° F (180 °C). Preferably use a silicone mold (without greasing the mold).
  3. In a bowl, mix the potato starch, cocoa and salt and set aside.
  4. In another bowl, beat the whites with an electric mixer until peaks form. Gradually add the sugar and whisk.
  5. Melt chocolate and oil in the microwave at medium intensity for 1 minute or until it melts. Mix well. Then whisk the egg yolks and add SWEET DESSERT (PUMPKIN) SPICE MCHEF.
  6. Using a spatula, fold the chocolate mixture to eggs white meringue. Spoon the mixture into the silicone molds.
  7. Bake for 15 minutes, depending on the intensity of your oven, or until a toothpick inserted in center comes out completely clean. Take out of the oven and let cool for about 30 minutes.
  8. Remove from molds and enjoy! Then keep the brownies in a metal container for storage for 5 days or else you can freeze them. Enjoy! These cakes are so good!
Produits utilisés