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–+ servings
Anna

Gluten-Free Brownie With Chocolate Ganache

5 from 1 vote
This gluten-free brownie with chocolate ganache frosting has creamy, rich, and fudgy middle and a perfectly crispy top! It's super easy to make and tastes incredible! Dessert doesn't get much better than this!
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Prep Time 45 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 9 hours 5 minutes
Servings: 12 peaces
Course: Dessert
Cuisine: American
Calories: 507
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie:
  • 1½ cups (250 g/8.8 oz) chocolate chips 70% cocoa
  • ⅓ cup (75 g/2.6 oz) coconut oil
  • 3 tbsp (25 g/0.8 oz) cocoa powder
  • ¾ cup (80 g/2.8) walnut flour
  • 4 whole eggs
  • ¾ cup (120 g/4.2oz) coconut sugar
Cashew Nuts Cream:
  • 1½ cups (200 g/7 oz) of soaked cashew nuts* natural and unsalted (see weight note)
  • 1 tbsp (20 g/0.7 oz) honey
  • ⅔ cup filtered water
Chocolat Ganache:
  • 2 cups (350 g/12.3 oz) of cashew cream*
  • 1 orange (zest + juice reduction)
  • 1¼ cups (225 g/7.9 oz) chocolate chips 70% cocoa
  • 1 pinch of salt

Equipment

  • Blender
  • Kitchen Scale or Measuring Cups and Spoons
  • Large bowl
  • Medium sauce pan
  • Mixer
  • Zester
  • Parchment paper
  • Pastry bag
  • Baking pan (I used a 23 cm round shape with removable bottom)
  • Brush
  • Sieve
  • Spatula

Method
 

Soaking:
  1. It is important to do this step in advance!
    Place the natural cashew nuts in a bowl, add enough filtered water to cover the nuts, and soak them for at least 8 hours. This makes blending the nuts easier and helps turn them into a smooth cream.
Brownie:
  1. Melt 1½ cups (250 g/8.8 oz) chocolate chips with ⅓ cup (75 g/2.6 oz) coconut oil. Set aside and let it cool.
  2. Mix 3 tbsp (25 g/0.8 oz) cocoa powder with ¾ cup (80 g/2.8) walnut flour.
  3. Place 4 whole eggs in the bowl of a stand mixer along with ¾ cup (120 g/4.2oz) coconut sugar and beat until forms a light and fluffy cream that has doubled in size.
  4. Carefully add the mixture of chocolate and coconut oil. Using a spatula, mix it well. Lastly, add the mixture of walnut flour and cocoa powder. Stir lightly and be careful not to lose aeration.
  5. Grease the baking pan with coconut oil, line out with a piece of parchment paper, and then add the brownie butter to the pan. Bake it in the preheated oven at180°C/350 °F for approximately 15 minutes or when you observe the formation of the crust. Remove and let it cool in the pan.
Cashew Nut Cream:
  1. Put 1½ cups (200 g/7 oz) of soaked cashew nuts*, 1 tbsp (20 g/0.7 oz) honey, and ⅔ cup filtered water in the food processor or blender and blitz until you get a homogeneous and smooth cream.
Chocolate Ganache:
  1. Reduce the juice from 1 orange and set aside.
  2. In a medium pan, place 2 cups (350 g/12.3 oz) of cashew cream* with the zest of 1 orange and cook on low heat until it reaches the first boil. Turn off the stove, cover the pan with a lid, and let it infuse for 10 minutes.
  3. After 10 minutes have passed, add the orange juice reduction while it's still hot. (If it has cooled down, heat it before adding.)
  4. Add 1¼ cups (225 g/7.9 oz) chocolate chips, but do not stir, and let it sit for 5 minutes. This allows for better emulsion.
  5. Add 1 pinch of salt and using a spatula mix the chocolate and cream from the center to the edges, moving in a clockwise circle.
  6. To finish this recipe, use a layer of brownie and another layer of ganache on top. Use your creativity to decorate!
  7. You can make this brownie in the shape of a round or square cake, or cut the brownie into small pieces and add the truffle frosting on top with the help of an acetate.

Nutrition

Serving: 1PeaceCalories: 507kcalCarbohydrates: 35.6gProtein: 11.7gFat: 36.7gSaturated Fat: 17.8gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 8gCholesterol: 152mgSodium: 70mgPotassium: 504mgFiber: 5.8gSugar: 22gVitamin A: 238IUVitamin C: 0.8mgCalcium: 68mgIron: 6.76mg

Notes

*140g (1 cup) dry cashew nuts = 200g (1½ cup) soaked cashew nuts
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