- ¾ C. Gluten free flour for cake
- 2 C. dark chocolate with 70% cocoa
- 2 tbs cocoa powder
- 4 tbs. butter
- 3 eggs
- 1 ½ C. sugar
- ½ C. packed brown sugar
- 1 tsp. Vanilla extract
- 1 tsp. Baking powder
- ½ tsp. Salt
- 120 g. gluten free breadsticks LIVE LONG LIVE GREEK with natural taste…
- ¼ C. butter or margarine, softened
- ⅓ C. cocoa
- 2 C. powdered sugar
- 1 tsp. Vanilla
- 3 tbs milk
- Preheat the oven to 350 degrees.
- Line your 8×8 or 9×9 baking dish with foil and spray with a non-stick spray.
- Combine the flour, cocoa powder, baking powder and salt. Set aside.
- In a microwave safe bowl, melt the butter and chocolate in 15-20 second increments, stirring until completely melted.
- Let cool 2-3 minutes.
- In another bowl, combine the eggs, sugar and vanilla.
- Add in the melted chocolate mixture and then slowly add in the flour and cocoa mixture and mix well.
- Pour enough of the batter into the bottom of your baking dish just to cover the bottom. Spread with a spoon or spatula if needed.
- Break the breadsticks apart and lay on top of the batter.
- Once the breadsticks are in place, pour the rest of the batter over the top and bake for 25-30 minutes.
- Insert a toothpick every 25 minutes to check them. If it comes out ‘clean’ your desert is done.
- Let the brownies cool completely.
Frosting directions :
- Combine the cocoa powder, butter, sugar and vanilla.
- Slowly add in the milk 1 tbs. of the above mixture at a time.
- You may want to add in more milk depending on how thick you like your frosting. Beat frosting on high for 2-3 minutes with a hand mixer.
- Once the brownies have cooled completely, lift the foil out of the pan.
- Evenly spread the chocolate frosting over the top of the brownies.
- Cut into 12 squares.
- Break the rest of your breadsticks into thirds and gently press one into the top of each brownie.
- Store in an airtight container up to 1 week.
Such an addictive sweet is meant to be shared with your friends … and what nicer way than to accompany a festive dinner with a black tea with chocolate and chili!!! All your friends will remain speechless..
Did you know that:
- Technically, cocoa derives from the cocoa tree (Theobroma Cacao) and grows into housing. Within this enclosure lies a fruit which face reminds coffee seeds and this is the seed of cocoa. Its name (Theobroma) means the “food of the gods” and for very good reasons.
- Reduces insulin resistance and protects against diabetes II.
- Protects nerve cells from damage.
- Protects against free radicals. Antioxidants found in cocoa repair the damage of free radicals by reducing the risk of certain cancers. Indeed cocoa involves more antioxidants than those found in 100 g. Asai, Goji Berries and blueberries.
- It is especially rich in trace elements: magnesium, iron, potassium, calcium, zinc, copper and manganese.
- Elevates mood: Cocoa boosts specific neurotransmitters that affect wellness levels. The same elements are released when we experience deep feelings of love…