Friday, 4 November 2011

Chocolate-fudge brownie

If you are entertaining these Brownies can be made 2-3 days ahead and stored in an airtight container.

Makes 12


1/2           cup rice flour
1/2           cup plain gluten-free flour
1/4           teaspoon baking powder
1/3           cup cocoa powder
1 1/4        cups caster sugar
2              eggs, lightly beaten
150g        butter, melted


Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

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