gluten free digestive biscuits * 100g margarine / butter, melted (for the base) * 1 pack of Betty Crocker chocolate fudge gluten free brownie mix (or your own brownie mixture) * 2 medium eggs * 60g margarine (for the brownies) * soft caramel, slightly warmed so easy to drizzle (ready made for convenience of course!) * 1 banana, sliced
and margarine. Mix together thoroughly with a hand whisk. 7) Dollop chocolate brownie mix on top of each biscuit base. 8) Bake for a further 20 minutes 9) Remove from the oven and leave to completely cool in the tin. Ease the brownies out gently once cool. 10) Drizzle caramel on top of each of your brownies. 11) Place a slice of banana in the centre of each. 12) Sprinkle some extra gluten free digestive biscuit crumbs on top. 13) They're ready to eat, enjoy!
This recipe is my own tweaked version, making it as 'healthy' and as 'free from' as can be, using coconut nectar, raw cacao powder, glutenfree flour, dairy freechocolate and coconut milk for the frosting
Using a hand whisk, mixthe cake ingredients together until themixture is quite fluffy. From the orange zest in the cake mix to the orange juice spooned over the top, the orange taste cuts through the whole cake
- Sieve in the flour, baking powder, cocoa powder and xanthan gum, the fold themixture. - Pipe or spread the ganache over the cake, top with the fresh raspberries and grate/curl some extra chocolate over for decoration
though I did have an amusing conversation at work today with a dental health nurse over a particular form she was showing me and after reading through it (as part of the project I am on) I did mutter the words 'is it bad I had a brownie for breakfast'
Finally its here, I posted the below picture a couple of weeks ago on Instagram and there were lots of peeps asking for the recipe because who wouldn't want to know how to make the most delicious soft and perfect tasting triple chocolatebrownies