Fit And Gluten Free Brownie With Orange Truffle

This Brownie Fit with orange truffle frosting is a gluten-free brownie recipe, easy to prepare and rich in chocolate flavor. Plus, it has a creamy texture and that perfect crunchy cone! Dessert doesn't get much better than that!

This is one of my favorite recipes, because for me, the brownie has to have a lot of chocolate and get wet on the inside, but with the dry and crispy cone on the outside. So I invite you to make this recipe, because this fit and gluten-free brownie is very tasty and chocolatey!

INGREDIENTS FOR THE GLUTEN-FREE BROWNIE RECIPE

BROWNIE:

The ingredients for the brownie fit are quite simple: eggs, flour, cocoa and sugar. For me, the brownie has to have a crust on the outside, which is why in this recipe I opted to use coconut sugar in a reduced way, compared to other brownie preparations (40% less than the traditional brownie recipe).

Coconut sugar is a more natural and healthy option and has a lower glycemic index than regular sugar. This means that coconut sugar will have a smaller impact on the level of glucose in the blood. And for the flour, I chose to use only nut flour and cocoa powder, with no flour mix, to keep this recipe low in carbs.

TRUFFLE:

The truffle is a simple combination of chocolate and cashew nut cream, which is made with cashew nuts soaked for 8 hours, water and honey. To make this truffle even better, it is infused with orange juice for an even richer flavor.

I used 70% dark chocolate, both in the brownie and in the truffle, as I like the intense chocolate flavor.

ATTENTION: Ingredient amounts are described in detail at the bottom of the page in the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading until the end to see the full recipe!

HOW TO MAKE THE FIT AND GLUTEN-FREE BROWNIE

BROWNIE:

Melt the chocolate with coconut oil in a water bath and set aside.
Mix the nut flour together with the cocoa and set aside.
Place the eggs and coconut sugar in a bowl and with the help of a mixer, beat very well until you get a very fluffy cream and it has doubled in size. Book.
Add the cooled melted chocolate to the egg mixture. Mix well, then add the nut flour and cocoa mixture, stir lightly and be careful not to lose aeration at this time.
Unite the shape with coconut oil and cut a piece of butter paper for the base and add the dough in the shape.
Take it to bake in the preheated oven at 180 degrees for approximately 15 minutes or when you observe the formation of that cone.
Remove and let cool in shape.

To remove the parchment paper that was used to line the mold, without breaking the brownie, I used the following technique: I placed a plate on top of the brownie, turned the brownie fit upside down and removed the paper. Then I put the plate that I would use to serve the brownie fit and turned it again, and removed the plate over the brownie fit.

CASHEW NUT CREAM:

To make the cashew nut cream, put all the ingredients (soaked chestnuts, water and honey) in the blender and beat. Let's use this cream in the next step, which is the truffle!

TRUFFLE:

Reduce the orange juice and set aside.
In a saucepan place the cashew nut cream and add the orange zest, cook until the first boil and turn off.
Cover the pan and let it steep for 10 minutes.
Add the still hot orange juice reduction (if it is no longer hot, it will need to boil slightly) to the chestnut cream and add the unmelted chocolate to this mixture of chestnut cream with the still hot orange reduction. Do not mix for at least five minutes to then facilitate the emulsion of these fats.
After 5 minutes, mix everything until the chocolate is completely melted.

END:

To finish this recipe, use a layer of brownie fit and another layer of truffle on top and use your creativity to decorate! You can make this fit brownie in the shape of a round, or square, cake, or cut the brownie into small pieces and glue the truffle frosting on top with the help of an acetate.

HOW TO MAKE NUT FLOUR AT HOME?

It's very simple and very similar to my Almond Flour recipe . Put 1/2 cup of walnuts in the blender at a time. Pulse the nuts so they break up and look like breadcrumbs.

However, be careful not to over-beat your nuts! Because if they sit too long in the blender, they'll turn into nut butter instead of nut flour. If you want, sift the nuts and use in the recipe.

TIPS FOR THE RECIPE OF FIT AND GLUTEN-FREE BROWNIE

When you add melted chocolate to eggs, it is very important that the chocolate is cold so that it does not coagulate the eggs, so be careful in this part of the process! You don't want to end up with scrambled eggs in your chocolate mix!
I recommend using chocolate 70% cocoa, because it has a lower sugar content and because it contains more flavonoids (phytonutrients found in cocoa), which have antioxidant effects. However, if you want, you can use milk chocolate or dark chocolate to get a sweeter, less intense chocolate flavor.
For this fit brownie to have the external cone, it is essential to use some type of sugar, in this preparation I put 120g of coconut sugar (brownie light in sugar ie with a reduction of 40% compared to a traditional recipe + low carb flours).
As I've already mentioned, I chose to use coconut sugar because it's a more natural and healthy option and it has a lower glycemic index than regular sugar. However, feel free to use another type of sugar if you want!
I chose to use only walnut flour and cocoa powder to prepare this recipe. Nuts are excellent sources of vitamin B6, a very important vitamin for mood and well-being that improves our response to stress.
In this fit brownie recipe, the synergy between cocoa and nuts improves mood and concentration, making it an excellent mid-afternoon snack, as it provides that mood to end the day.
It is important to soak the Cashew Nuts for at least 8 hours to reduce the anti-nutritional factors, as they interfere with our digestion. Also, it facilitates turning cashew nuts into a smooth cream.

FIT AND GLUTEN-FREE BROWNIE STORAGE

Store the Truffle Fit Brownie at room temperature up to 1 day or in the fridge up to 5 days. Fit brownie pieces can also be frozen for up to 3 months.

However, once frozen, I recommend thawing them in the fridge overnight and then leaving them at room temperature the next day. I like to eat the brownie fit slightly warmed up, so before eating it I warm it up in the microwave for 10-20 seconds.