Chocolate-fudge brownies (wheat and gluten free)

Recipe: Chocolate-fudge brownies (wheat and gluten free)

Ingredients

  • 1/2 cup rice flour
  • 1/2 cup plain gluten-free flour (we used Orgran brand)
  • 1/4 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 1/4 cups caster sugar
  • 2 eggs, lightly beaten
  • 150g butter, melted

Instructions

  1. 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.
  2. 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.
  3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
  4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Notes

  1. Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)