A mistake that wasn’t one – Dark Chocolate Squares With White Chocolate Spots (gluten-free) and Chocolate Brownies With Chickpea Flour and Hazelnuts (gluten-free)

Chocolate
A last post before I fly to San Francisco in a few days time, I have a jam-packed schedule ahead of me: the IACP conference, mine and Jamie’s Expat Strategy session on Monday, all the breakfasts, lunches and dinners I have booked in, the tour in Noel Barnhurst’s photo studio, finally meeting old friends… I already feel exhausted but very excited about the whole experience. I will try to document a lot of it on Instagram (@ilvaberetta) and tell you about it here when I come back home.

But I didn’t start this blog post to tell you this but to share a mistake I made yesterday; I was going to make my usual glutenfree Chocolate Brownies With Chickpea Flour but as I was in the middle of cooking and baking lots of other things for a lunch with friends, I completely forgot to add the eggs! I did think it was strange that the batter didn’t fill up the tray as much as I expected but I didn’t stop and reflect over why this was so, no no I just put it into the oven and when I looked around five minutes later I saw three lonely eggs on the bench and I understood why. But by then it was too late and I cursed under my breath, no that isn’t true because I rarely do that, curse under my breath I mean, I usually do it loudly. Italian is such a good language for cursing, so many nice inventive ways to say the same thing.

Sweet Chocolate Squares gluten-free-3

You can imagine how happy I was when I realized that the brownies that should have been didn’t turn into a hard and sad testimonial of my  mistake but into a nice and soft cake so I have decided to give you the recipes to what was and what should have been, two for the price of one.

Sweet Chocolate Squares gluten-free-2

 

DARK CHOCOLATE SQUARES WITH WHITE CHOCOLATE  SPOTS (gluten-free)

200 g/7 oz sugar
150 g/5,3 oz butter
1 pinch of salt
100 g/ 3,5 oz dark quality chocolate
2-4 tblsp cocoa powder, the whole amount gives a grown-up, full chocolate flavour
125 g/ 4,4 oz white chocolate chips
80 g/2,8 oz chickpea flour

- Melt the butter and chocolate in a small pan. If you are doing it the perfect way you do it in a bain-marie but I never noticed any difference when I melt chocolate with butter so I do it the easiest way. Let it cool down a little.
- Add sugar to the butter and chocolate. Stir well.
- Add salt and white chocolate chips to the batter.
- Sift flour and cocoa and add it to the rest. Mix very well and pour into a greased square cake tin, I used the size 25×23 cm/9,8×9 in.
- Bake in a pre-heated oven (175°C/350°F) for about 15 minutes, it depends on how high they are so use a toothpick.

 

and here are the brownies I thought I was doing:

CHOCOLATE BROWNIES WITH CHICKPEA FLOUR AND HAZELNUTS- GLUTEN-FREE

3 eggs
200 g/7 oz sugar
150 g/5,3 oz butter
1 pinch of salt
100 g/ 3,5 oz dark quality chocolate
2-4 tblsp cocoa powder, the whole amount gives a grown-up, full chocolate flavour
50 g toasted hazelnuts, chopped
80 g/2,8 oz chickpea flour

- Melt the butter and chocolate in a small pan. If you are doing it the perfect way you do it in a bain-marie but I never noticed any difference when I melt chocolate with butter so I do it the easiest way. Let it cool down a little.
- Whisk eggs and sugar fluffy before adding the butter and chocolate. Stir well.
- Add salt and hazelnuts to the batter.
- Sift flour and cocoa and add it to the rest. Mix very well and pour into a greased square cake tin, I used the size 25×23 cm/9,8×9 in.
- Bake in a pre-heated oven (175°C/350°F) for about 25 minutes, it depends on how high they are so use a toothpick.

 

L

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