Gluten-free Daim brownie

DifficultyIntermediate

Give your gluten-free brownie a twist with this new recipe! Try this gluten-free DAIM brownie recipe. Perfect for Daim and brownie lovers!!

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Gluten-free Daim brownie
Prep Time1 hrCook Time25 minsTotal Time1 hr 25 mins
Ingredients
 5 eggs
 4 dl sugar
 4 tsp vanilla sugar
 300 g melted better
 3 dl sour milk
 5 tbsp dark cocoa powder
 4 ½ tsp baking powder
Frosting
 2 (56g) Daim bars
 150 g butter
 2 dl brown sugar
 2 ½ tsp vanilla sugar
 ½ dl strong coffee
Toppings
 1 (56g) Daim bar (crushed)
Directions

Whisk eggs and sugars until you get a nice foam.
Add cooled melted butter, sour milk and mixed dry ingredients to the foam.
Pour the batter onto a lined oven baking tray (for a thin brownie) or a smaller baking tray (for thicker brownie).
Bake at 200°C for about 15 minutes (thin brownie) or 20-30 minutes for (thick brownie).

Frosting

In a sauce pan, melt butter, sugars with coffee.
Let it boil on low heat for few minutes always stirring.
Remove from the heat and let it cool for a moment.
Add the crushed Daim bars into the saucepan. Stir well.
Pour the frosting onto the cooled brownie in 3 times.
Stir the frosting while pouring onto the brownie, so the Daim crushed are spread evenly.
If you managed to pour the frosting in one time, it might be so, that you have oven cooked the frosting and there might be a slight burn taste.

Toppings

Crush the Daim bar and sprinkle over the brownie.

Tips

If the brownie absorbs the frosting, it means that you have poured it onto too hot brownie.
We recommend pouring the frosting in 3 times so that it does not leak over the edges.
When you pour the frosting onto the cooled brownie, stir the frosting so that it spreads evenly.
You can also sprinkle the crushed Daim bars onto the brownie and pour the frosting onto it. Thus, you are sure that the Daim crush is spread evenly.

Ingredients

 5 eggs
 4 dl sugar
 4 tsp vanilla sugar
 300 g melted better
 3 dl sour milk
 5 tbsp dark cocoa powder
 4 ½ tsp baking powder
Frosting
 2 (56g) Daim bars
 150 g butter
 2 dl brown sugar
 2 ½ tsp vanilla sugar
 ½ dl strong coffee
Toppings
 1 (56g) Daim bar (crushed)

Directions

1

Whisk eggs and sugars until you get a nice foam.
Add cooled melted butter, sour milk and mixed dry ingredients to the foam.
Pour the batter onto a lined oven baking tray (for a thin brownie) or a smaller baking tray (for thicker brownie).
Bake at 200°C for about 15 minutes (thin brownie) or 20-30 minutes for (thick brownie).

Frosting
2

In a sauce pan, melt butter, sugars with coffee.
Let it boil on low heat for few minutes always stirring.
Remove from the heat and let it cool for a moment.
Add the crushed Daim bars into the saucepan. Stir well.
Pour the frosting onto the cooled brownie in 3 times.
Stir the frosting while pouring onto the brownie, so the Daim crushed are spread evenly.
If you managed to pour the frosting in one time, it might be so, that you have oven cooked the frosting and there might be a slight burn taste.

Toppings
3

Crush the Daim bar and sprinkle over the brownie.

Tips
4

If the brownie absorbs the frosting, it means that you have poured it onto too hot brownie.
We recommend pouring the frosting in 3 times so that it does not leak over the edges.
When you pour the frosting onto the cooled brownie, stir the frosting so that it spreads evenly.
You can also sprinkle the crushed Daim bars onto the brownie and pour the frosting onto it. Thus, you are sure that the Daim crush is spread evenly.

Gluten-free Daim brownie

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