Brownie with natural gluten -free flours

Inserted by Rosa Rizzo the


50 g Molino Marello buckwheat buckwheat

50 gMulino Marello full rice flour

100 g granulated sugar or brown sugar

100 g butter

200 g dark chocolate

2 eggs

Half bag of baking powder

A teaspoon of rum for those who want to give a little character to the cake


First melt the chocolate and butter in a saucepan in a water bath, mixing gently with a spoon until the mixture has become creamy.

In a bowl, work the eggs with the sugar. Add the melted chocolate by mixing well with the help of a whisk. Add the rice flour and the fine -ground buckwheat flour with the yeast and the aroma. Mix vigorously with the spatula for desserts, until the mixture becomes dense.

Transfer the dough to a not too large square or rectangular pan, already lined with parchment paper. My pan measures 20x20 cm.

You can place on the surface of the chopped almonds and hazelnuts, together with a handful of chocolate chips to make your brownies greiest.

Bake in the preheated oven at 180 ° for about 25 minutes.

When brownie is ready, remove it from the oven and let it cool well before cutting and serving it. The interior must remain a little humid.

A sprinkling of icing sugar to complete everything and good breakfast!

Variant: You can replace the buckwheat flour with sorghum flour in the same quantity or make it in a less rustic version only with white rice flour.

Tips: Excellent to serve also as a dessert with a fresh ice cream ball.

Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_