Wheat free cocoa brownies..
Almost forgot about this pic, taken on our wedding adversary day. Ray and I spent a nice evening at the Malaysian Philharmonic Orchestra, listening to Beethoven's Symphony No 5 & 6. under Claus Peter Flor, the conductor.
Being my first time, I anxiously got to my seat and scanned around the dimly lit theater.
As soon as the conductor walked in, he bowed and with his wand instructed the iconic opening of the four famous notes ('da-da-da-daaaaah') which instantly made my head nodding along....mind you I'm not a classical buff and got Van Gogh's ear for music, but that four notes I know!
Simply amazing, just at awe by the sheer magic and energy that vibrated the place.
Pity no photographs were allowed, I would have probably blinded the violinist on the front row, I would snap away the beautifully lighted dome ceiling. Sigh.
Got this pic from fb.
Let's bake.
This is by far one of the best brownies.... and it's wheat free. I took a chance with this recipe by adding almond meal as substitute for flour and it came off perfectly moist and yummy. Best eaten chilled.
140 grams butter
250 grams sugar
65 grams, unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
65 grams almond meal or all-purpose flour
75 grams walnut- chopped
some white chocolate chips
Preheat the oven to 325°F.
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a large glass bowl and put it in the microwave. Set it at 30 second a couple of times until the butter is melted.
Stir from time to time until the butter is melted and the mixture is smooth and hot.
set aside until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the almond meal/flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Stir in the nuts, if using. Spread evenly in the lined pan. I sprinkled some white chocolate chips, just for fun.
Bake until a toothpick plunged into the center emerges slightly moist with batter, about 30 min. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Makes 16 squares.
Enjoy...jue
recipe from smitten kitchen
Being my first time, I anxiously got to my seat and scanned around the dimly lit theater.
As soon as the conductor walked in, he bowed and with his wand instructed the iconic opening of the four famous notes ('da-da-da-daaaaah') which instantly made my head nodding along....mind you I'm not a classical buff and got Van Gogh's ear for music, but that four notes I know!
Simply amazing, just at awe by the sheer magic and energy that vibrated the place.
Pity no photographs were allowed, I would have probably blinded the violinist on the front row, I would snap away the beautifully lighted dome ceiling. Sigh.
Got this pic from fb.
Let's bake.
This is by far one of the best brownies.... and it's wheat free. I took a chance with this recipe by adding almond meal as substitute for flour and it came off perfectly moist and yummy. Best eaten chilled.
140 grams butter
250 grams sugar
65 grams, unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
65 grams almond meal or all-purpose flour
75 grams walnut- chopped
some white chocolate chips
Preheat the oven to 325°F.
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a large glass bowl and put it in the microwave. Set it at 30 second a couple of times until the butter is melted.
Stir from time to time until the butter is melted and the mixture is smooth and hot.
set aside until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the almond meal/flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Stir in the nuts, if using. Spread evenly in the lined pan. I sprinkled some white chocolate chips, just for fun.
Bake until a toothpick plunged into the center emerges slightly moist with batter, about 30 min. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Makes 16 squares.
Enjoy...jue
recipe from smitten kitchen
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