Gluten-free Chocolate Orange Brownies

Indulge in the rich and delightful world of gluten-free baking with our Chocolate Orange Brownies! This recipe is a perfect blend of flavors, combining the goodness of couverture dark chocolate, the warmth of orange, and the richness of almond milk. Get ready to embark on a journey of heavenly textures and exquisite taste.

Couverture Dark Chocolate (70%): 200g (1 cup)
Room Temperature Butter: 120g (1/2 cup)
Powder Sugar: 160g (3/4 cup)
Room Temperature Eggs: 3
Candied Orange Peels: 5g (1 teaspoon)
Unsweetened Almond Milk: 150g (3/4 cup)
White Rice Flour: 50g (1/4 cup)
Tapioca Starch: 15g (1 tablespoon)
Potato Starch: 15g (1 tablespoon)
Cornflour: 15g (1 tablespoon)
Buckwheat Flour: 5g (1 teaspoon)
Dark Cocoa Powder: 10g (2 tablespoons)
Xanthan Gum: 1/2 tsp
Orange Essence/ Extract: ½ tsp

Please note that the cup measurements are approximate and can vary based on how ingredients are packed into the cups. Weights (in grams) are often more precise for baking.

Nutritional Insight: Our unique combination of ingredients not only caters to your gluten-free needs but also offers a burst of nutritional benefits. The white rice flour provides energy with a stomach-friendly touch, while buckwheat flour adds a dose of essential nutrients. Couverture dark chocolate contributes antioxidants, making this brownie a guilt-free indulgence. The candied orange peels bring in a zesty twist, making each bite a delightful experience.

1. Grease an 8”x 8” square pan and line it with parchment paper, leaving some paper hanging over the sides.
2. Preheat the oven to 180°C/350°F for 6 minutes.
3. Melt couverture chocolate in a glass bowl at 20-second intervals.
4. Add room temperature butter, stir until well combined, and set aside.
5. In a separate bowl, sift powder sugar and add room temperature eggs and candied orange peels. Beat on low speed for 2 minutes.
6. Add room temperature unsweetened almond milk and the melted chocolate-butter mix. Beat on low speed for 1 minute.
7. Sift in white rice flour, tapioca starch, potato starch, cornflour, buckwheat flour, dark cocoa powder and xanthan gum. Add orange essence.
8. Gently combine with a spatula using the cut and fold method.
9. Transfer the batter into the prepared pan, place sliced orange rounds on top.
10. Bake for 25-35 minutes.
11. Allow the brownie to cool in the pan on a wire rack for 2 to 3 hours.
12. For a fudgy texture, cover the pan with cling wrap and keep it in the fridge for 5 to 6 hours.
13. Use parchment paper overhang to lift the brownie from the pan and slice.
14. Approximate weight: 850g

Storing: For the perfect texture, allow the brownies to cool in the pan on a wire rack for 2 to 3 hours. For a fudgy delight, cover the pan with cling wrap and refrigerate for 5 to 6 hours. This ensures a moist and flavorful outcome. When the craving strikes, use the parchment paper overhang to lift the brownie from the pan and savor the goodness.

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Feel free to reach out via DM to share your thoughts and experiences with this recipe. Let’s continue making gluten-free baking a joyous and flavorful journey together! Enjoy every bite of this gluten-free Chocolate Orange Brownie masterpiece!

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