Sugarmill’s Gluten Free Brownie with Chocolate Ganache recipe

Delicious sweet treats, crispy wood-fired pizzas, and craft beer brewed on site are just a few of the reasons locals are enjoying the new Sugarmill Bar and Restaurant at Moonee Beach. Part of the center’s revamp, Sugarmill is all about creating the ultimate dining experience for patrons.

Reggie, the pastry chef from this new northern beaches hot spot, shares her yummy brownie recipe.

Gluten Free Brownies covered with Chocolate Ganache

Serves: 12

Prep Time: 15 minutes
Cooking Time: 30 minutes

250g Butter
250g Dark chocolate
6 eggs
660g sugar
220g almond meal
60g cocoa powder

300g Dark chocolate
300ml Cream

1. Preheat oven to 170 degrees Celsius
2. Grease and line a large slice tin with baking paper
3. Melt butter and chocolate together over a saucepan
of water
4. Combine eggs and sugar and stir until a creamy
5. Sift almond meal and cocoa powder and add to the
egg and sugar mix
6. Once butter and chocolate are melted, add to other
ingredients and mix until just combined
7. Pour batter into the prepared tin and bake for 30
mins or until skewer comes out clean when put into
the middle of the brownie

1. Place chocolate into a mixing bowl
2. Boil cream and pour over chocolate. Mix together
and let cool slightly
3. Once the brownie is baked, chill down in fridge
4. Cut into even pieces and dip into the chocolate
5. Serve with ice-cream

You can find Sugarmill on Facebook here.