Gluten-free Brookie: a doubly gourmet dessert, from the United States
Want a dessert that is both melting and crisp? Discover the gluten -free Brookie recipe , a perfect wedding between the softness of a chocolate brownie and the crunch of a cookie with chocolate chips. Easy to make, this dessert will delight young and old gourmet. Thanks to a balanced mixture of rice flour and almond powder, the texture remains irresistible gluten -free. Ideal for a gourmet snack, this Brookie is also customizable according to your desires: add nuts or a few hazelnuts for even more crunch. Follow our recipe step by step and enjoy this easy unbearable dessert!
Ingredients
- 150 g dark chocolate
- 100g butter
- 100 g of sugar
- 2 eggs
- 50 g rice flour
- 30 g almond powder
- 1 pinch of salt
- 100 g rice flour
- 50 g of almond powder
- 1/2 cc of gluten -free chemical or bicarbonate
- 80 g soft butter
- 80 g cane sugar
- 1 egg
- 80 g chocolate chips
- 1 pinch of salt
For the Brownie layer
For the Cookie layer
Preparation
- Prepare the brownie dough
- Preheat the oven to 180 ° C and use a silicone mold or chew a square mold (20 cm by 20 cm) of parchment paper.
- Melt the chocolate with the butter in a double boiler or in the microwave, per 30 seconds slice.
- Add the sugar and mix well. Add the eggs one by one.
- Add the rice flour, almond powder and salt. Mix.
- Pour the dough into the mold and smooth the surface.
- Prepare the cookie dough
- Mix the flour, almond powder, yeast and salt.
- In another bowl or in the robot, beat the soft butter with the sugar until you get a creamy texture.
- Add the egg, then the dry ingredients. Mix well.
- Add the chocolate chips.
- Assembly and cooking
- Divide the cookie dough into small heaps on the Brownie base.
- Bake 25-30 minutes at 180 ° C. The top must be golden but the soft interior.
- Let cool before cut into squares.
- Enjoy!