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Le Chaudron recipe
Brownie sans gluten
Gluten-free pecan brownies
⏱ 40 minServes 12Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
200 g (7 oz)70% dark chocolate
150 g (5 oz)butter
150 g (5 oz)sugar
3eggs
100 g (3½ oz)almond flour
50 g (2 oz)rice flour
1 tspgluten-free baking powder
1 pinchsalt
60 g (2 oz)chopped pecans
- 200 g (7 oz) 70% dark chocolate
- 150 g (5 oz) butter
- 150 g (5 oz) sugar
- 3 eggs
- 100 g (3½ oz) almond flour
- 50 g (2 oz) rice flour
- 1 tsp gluten-free baking powder
- 1 pinch salt
- 60 g (2 oz) chopped pecans
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Line a 20 cm (8 in) square pan with parchment.
- Melt the chocolate and butter over a water bath, stirring gently, until smooth and glossy.
- Remove from the water bath and cool 2 minutes so it doesn't cook the eggs.
- In a bowl, beat the eggs with the sugar for 2 minutes until doubled in volume.
- Gently fold in the melted chocolate with a spatula without deflating the mixture.
- Sift in the almond flour, rice flour, baking powder and salt together. Fold gently.
- Fold in the pecans, pour into the pan and smooth the top.
- Bake 22 minutes: the center should stay fudgy. Cool before cutting into 12 squares.
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