Dark Chocolate Fudge Brownies Gluten Free
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Ingredients
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Yield
inch frameUnit of Measurement
- 284 g unsalted butter room temp
- 398 g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) - 28322
- 300 g sugar
- 40 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 4 g salt
- 200 g whole eggs
- 30 g egg yolks
- 340 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
Method of Preparation
- In a large bowl melt the butter and PreGel Prontociocc Traditional Paste until warm.
- Whisk the sugar, PreGel Five Star Chef Vanilla Pannacrema Compound, and salt into the chocolate mixture.
- Add the eggs and yolks, one at a time, whisking until smooth.
- Finish with folding in the PreGel Five Star Chef Pronto Flamenco Gluten Free, mix for about 1 minute until completely smooth.
- Bake in an 8”x8” frame at 166°C/330°F for 20-30 minutes