100 g granulated sugar or brown sugar
100 g butter
200 g dark chocolate
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.