Gluten-free chocolate brownie, with cricket flour and black ants

Name: Gluten-free chocolate brownie, with cricket flour and black ants
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 110 g Butter; 1 cup Brown sugar; ½ cup Caster sugar; 1 ½ tsp Vanilla extract; 3 Eggs; ½ cup Gluten-free flour; ¼ cup Cricket flour (Main); ½ cup Gluten-free cocoa powder; ½ tsp Gluten-free baking powder; ½ cup Dark chocolate chunks

50 min

for 12 people

Eat Crawlers

Nothing beats a good, perfectly fudgy, chocolate brownie, except a gluten free one made with Cricket Flourthat is. The team at Eat Crawlers have kindly shared this unique recipe with us, to find out more about edible insects go to the Eat Crawlers website. https://www.eatcrawlers.co.nz/

Ingredients

110 g	Butter
1 cup	Brown sugar
½ cup	Caster sugar
1 ½ tsp	Vanilla extract
3	Eggs
½ cup	Gluten-free flour
¼ cup	Cricket flour (Main)
½ cup	Gluten-free cocoa powder
½ tsp	Gluten-free baking powder
½ cup	Dark chocolate chunks

Directions

Heat oven to 160C. Grease and line a square tin with baking paper.
Cream the softened butter with the sugar and mix in the vanilla.
Sift in the flour, cocoa, cricket flour and baking powder and mix well. Stir though the extra chocolate chunks.
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!
Cool for 5 minutes in the tin before turning out onto a cooling rack.