For times when I don’t have access to my KitchenAid Mixer, I wanted a recipe I could whip up with minimal fuss. This version of my classic brownie is assembled using either a regular blender or an immersion blender. The flour has been substituted with hazelnut meal, so it is both gluten free and extra gooey. If you can’t find hazelnut meal almond meal works just as well, or finely grind your favourite nut.
Ingredients
- 3 tbls butter, unsalted
- 2oz chocolate (about ¼ cup)
- ½ cup sugar
- 1 egg
- ½ tsp vanilla
- 1 tbls cocoa powder
- ¼ cup hazelnut flour
- ½ tsp baking powder
- ⅛ tsp salt (omit if using salted butter)
- your favourite ice cream (optional but recommended)
Procedures
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1
Preheat oven to 375F (190C). Grease 2 large or 4 small ramekins.
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2
In a small, microwave safe bowl, melt the butter until it begins to boil, about 60-90sec. Add the chocolate and set aside, untouched, to melt and cool.
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3
In a blender, whip egg until frothy. Add sugar and continue to whip until very pale in colour.
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4
With the motor running on the lowest, slowly add the melted chocolate-butter mixture. Then add the vanilla and followed by the rest of the dry ingredients. The batter will get extremely thick.
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5
This recipe makes 10oz of batter, which can be divided into two individual ramekins, then baked for 20-25min.
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6
The sides will rise and the middle will fall, which makes the perfect home for a scoop of ice cream.