Brownie with rice flour, egg, powdered sugar and mint

  • Accompany it with milk
  • To know how to make gluten-free brownies, follow this simple step by step that will result in a light and easy brownie

INGREDIENTS:

1 cup butter, cut into cubes
1 1/4 cups semisweet chocolate, cut into small pieces
4 eggs
3/4 cups muscovado sugar
1 cup Tres Estrella® rice flour
1/2 cups chocolate chip
1/4 cups raspberry, to decorate
1/4 cups blackberries, to decorate
1/4 cups blueberries, to decorate
1/4 cups of powdered sugar, to decorate
mint leaves, to decorate
enough cilantro, in leaves, to decorate
enough serrano chile, sliced, to decorate

Preparation:

Heat a small pot with water until it boils and on top, without touching the water, place a heat-resistant bowl with the chocolate and cubed butter, stirring constantly until melted. Then let it cool, but without solidifying.

Mix the egg and muscovado sugar in another container and with a whisk for a few seconds. It is important that you do not overbeat as air is incorporated and does not help the texture of the brownie, which should be moist and compact.

Add the chocolate preparation from the first step to the egg and little by little, with the help of a strainer, sift and add the Three Star Rice Flour, use a shovel or spoon to mix, avoiding lumps from forming.

Pour the mixture into a previously greased brownie pan measuring approximately 30 x 20 cm and sprinkle the chocolate chips on top.

Bake for 30 minutes at 180°C, remove from the oven and cool.

Cut, decorate with raspberries, blackberries and blueberries; Sift icing sugar to taste and decorate with mint leaves. Accompany with a glass of milk.