Friday, 4 November 2011
If you are entertaining these Brownies can be made 2-3 days ahead and stored in an airtight container.
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.