Ingredients
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Sponge
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150 g Schär Mix Pâtisserie
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30 g carob powder
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6 eggs
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1/2 tsp salt
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180 g sugar
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2 ml lemon extract
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50 ml sunflower oil
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1 tsp guar gum
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Cream
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200 g white chocolate
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500 g whipping cream
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250 g mascarpone
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200 ml condensed milk
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2 ml almond extract
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Topping
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dried raspberries
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white chocolate chips
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small multicolor balls
Directions
To get started with this homemade gluten free brownies, you’ll need the following ingredients:
Steps
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1
Done
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Combine the pastry flour with the carob powder in a small bowl. In another bowl, whisk the eggs and salt, beating them with an electric mixer. Gradually add the sugar, lemon extract, oil and sift in the flour mixture and the guar gum, stirring well to mix. |
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2
Done
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Spoon the mixture into a tin lined with baking paper and bake for 25 minutes at 170 °C. Microwave the chocolate for 1 minute. Pour the whipping cream into a bowl and whisk on high speed until medium to stiff peaks form. |
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3
Done
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Combine the mascarpone, condensed milk and almond extract in a bowl, mixing on low speed. Add the melted chocolate then gradually add in the cream, mixing with a whisk. |
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4
Done
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Allow the sponge to cool off before using a knife to cut horizontally through it. Lift the top layers, spread half of the cream on the base, then put back the second layer and spread the remaining cream on top. |
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5
Done
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Cut the brownie 3 times horizontally, then 4 times vertically. Top with dried raspberries, white chocolate chips or small multicolor balls. Best served cold. |
