Gluten-free Chocolate Brownie, with Cricket flour and Black Ants
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SERVES 12 |
PREP TIME 25 mins |
COOK 25 mins |
Nothing beats a good, perfectly fudgy, chocolate brownie, except a gluten free one made with Cricket Flour that is! This brownie is just irresistible, and since it’s made with Cricket Flour, you can feel a little less guilty when you go in for a second piece!
We took this epic brownie, not just ONE but TWO steps further... because that's just how we do things around here. 1) We sometimes like to dabble with some gluten free recipes because we know that there are so many of you out there who have different requirements, and we like to look after you! And then 2) we whipped up a quick batch of vanilla buttercream to spread a thin layer over top, and then sprinkled with a sprinkle of our Black Ants, because, why not? Black Ants have an incredible flavour profile largely due to the formic acid they contain, so get a bit gastronomic this afternoon with your brownie baking!
Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.
THIS BROWNIE IS:
Gluten Free
Fudgy
Soft
Moist
Chocolatey
High in protein
Fun to make
+ Has awesome Cricket Flour
110g butter
1 cup brown sugar
1/2 cup caster sugar
1 1/2 tsp vanilla extract
3 eggs
1/2 cup gluten free flour
1/4 cup Cricket Flour
1/2 cup gluten free cocoa powder
1/2 tsp gluten free baking powder
1/2 dark chocolate chunks
1. Heat oven to 160C. Grease and line a square tin with baking paper.
2. Cream the softened butter with the sugar and mix in the vanilla.
3. Sift in the flour, cocoa, Cricket Flour and baking powder and mix well. Stir though the extra chocolate chunks.
4. Pour the batter into the prepared tin. Bake for 25-30 minutes or until just cooked. A little longer if you like a dryer brownie, a little less if you like a gooey one!
5. Cool for 5 minutes in the tin before turning out onto a cooling rack.
We made a quick butter cream icing and sprinkled with some black ants for an extra buggy bite! Check out our butter cream icing recipe on our CRICKET FLOUR + PUMPKIN SPICED HALLOWEEN CUPCAKES WITH SCORPIONS recipe. And buy some Black Ants here!
p.s Ask any questions you might have though the form below, so other readers who may have the same questions can see our response!
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