Tuesday, 14 August 2012

Gluten-free Pennylane Brownies

This is the gluten-free version of the famous killer brownies. I got the recipe from cake fever


Pennylane Brownies
by Riana Ambarsari via Cake fever

Ingredients:

The original recipe:
4 eggs
360 gr caster sugar
225 ml oil
210 gr flour
60 gr cocoa powder
1/2 tsp salt
1 tsp vanilla powder
120 gr nuts
85 gr chocolate chips

What I did:
I only made half the recipe and fit a 10 X 30 cm baking pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, based on Wied Harry's formula, in the ratio of 7 rice flour : 2 sagoo flour : 1 cornstarch. I also reduced the sugar 30 % to adjust my unsweet tooth.

2 eggs
125 gr caster sugar
110 ml oil
84 gr rice flour
21 gr sagoo flour
11 gr cornstarch
30 gr cocoa powder
1/4 tsp salt
1/2 tsp vanilla powder
60 gr chopped peanuts




Methods:

Preheat oven 180C. Line a 10 cm X 30 cm baking pan with baking paper and grease the paper with margarine or oil.
Beat eggs and sugar until pale and thick. Add the vanilla and salt. 
Add the flour mix and cocoa powder while sifting. Fold it slowly and carefully using a spatula.
Fold in the oil until well combined.
Stir in the nuts and chocolate chips.
Scrap the batter into the prepare pan. Decorate with almonds. 
Bake for 35 minutes.

Note:
This cake is really good. Mine is better eaten on the day after. It will moisten and less crumbly.

Enjoy!