Gluten Free Valentine Brownies
Moist rich brownies with natural raspberry flavoured butter icing.
Ingredients
- 3/4 cup My 1:1 Flour (115 grams)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Xanthum Gum (omit if in your 1:1 flour)
- 1 tsp Instant Coffee
- 1/2 cup Butter (113 grams)
- 115 grams Semi Sweet Chocolate, coursely chopped
- 1/2 cup Sugar (200 grams)
- 3 Eggs (138 grams)
- 1 tsp Vanilla
Raspberry Butter Icing
- 224 grams Butter, softened
- 1 cup Frozen Raspberries (see instructions, separate juice)
Video
Notes
Hope you take the 5 minutes to watch the video ... as some tips can make the difference of being successful! Enjoy making these fun Gluten Free Brownies.
Defrost the frozen raspberries in your microwave, then place in a sieve that is placed over a bowl/measuring cup to catch the liquid. Set to the side while you make your brownies. You will use this for the icing.
Melt the chocolate and butter in the microwave. Once melted add your instant coffee. Stir and set to the side to cool.
In a bowl, measure and whisk the 1:1 flour, baking powder, salt, and xanthum gum (omit if not using my flour and yours already has it in it). In a second bowl measure and beat your eggs, sugar and vanilla. Add your egg mixture to the flour mixture and stir. Once completed mixing, add your chocolate mixture and combine well.
I have a small 9.5x13.5 inch baking sheet that I use for these chocolate heart brownies. Grease the pan and line with parchment paper, this allows you to be able to easily transfer it to a cutting board later. I use my scoop to place 'scoops of batter' all over the parchment ... it makes ones life easier when spreading the dough! Spread the batter evenly in pan. Bake in a 350 degree F preheated oven for approximately 20 minutes. Take out of oven and let cool for 15 minutes.
While the brownies cool, you can make the butter icing.
Transfer the cooled brownies to a cutting board. Use a heart cookie cutter to cut out the brownies. Then use a serrated knife to slice the brownie hearts in half, to be able to pipe in the icing.
Fill your piping bag with icing, I use Sugarbelle decorating bags because they are small and perfect for cookies and small decorating jobs. I use a round tip. If you don't have a piping bag or tip, just use a sandwich bag and cut a small corner out of the edge .. it works! Cover one side of the heart with icing and then place the other side of the heart on top. You can serve the brownie just like that, or I like to sprinkle with a dusting of icing sugar... I find it adds a nice touch! You can use your fingers to sprinkle the icing sugar or I use an icing sugar gadget and it does a nice job. My icing duster was given to me as a gift and I love it. I have never found one just like it .. but if you want something similar ... I did find an icing duster that can also be used to dust cake pans with flour ... not necessary but fun! You can really decorate these however you would like. Happy Valentines Day to your gluten free love.
Enjoy!