Gluten free brownies with chilli
A luxurious and decadent sweet bitesize bake suitable for Valentines' dessert or dessert party canape. May also be baked as a tray bake.
Ingredients
- 125 g butter
- 140 g dark chocolate broken into squares
- 2 large eggs
- 150 g light brown sugar
- 100 g gluten free plain flour
- 1 generous tbsp <em> Gran Luchito</em> Oaxacan smoked chilli honey
- 25 g dessicated coconut
- <p>
- <em>For the decoration </em>
- 75 g dark cooking chocolate
- gold coloured sprinkles
- edible gold lustre paste
- edible gold leaf
Instructions
- Preheat the oven to 180c / Gas mark 4.
- Using a double boiler or a heatproof bowl over simmering water, melt the butter and chocolate together. Once combined, turn off the heat and leave to cool slightly.
- Meanwhile in a medium size bowl, beat the eggs, sugar and smoked honey together until smooth.
- Beat the chocolate mixture into the egg mixture and then sieve over the gluten free flour and finally the dessicated coconut. Stir until combined.
- Decant brownie batter into the moulds/tins and bake for around 12 minutes. The tops should crust over and raise slightly.
- Allow to cool for a few minutes before pushing out of the moulds and cooling completely on a wire rack.
- When the brownie bites are cooled, melt the dark cooking chocolate.
- Decorate the brownies by streaking with molten chocolate and scattering with sprinkles; by topping with a single gold star; or paint with gold lustre edible paste and fleck with edible gold leaf.
Notes
Oaxan smoked chilli honey could be substituted with normal runny honey and a teaspoon of chilli paste.
For extra kick you can also add a bonus teaspoon of Oaxacan smoked chilli paste as well as the honey.
You will need a mini baking mould/tin to make a bitesize version - I used Lekue’s silicone mini brownie mould but if you don’t have one of these either mini muffin cases or a tray bake version could be used.