Now everyone can enjoy Grandma's classic chocolate brownies with this gluten-free alternative!
30 x 15cm Tin (15 Squares)
- 1 cup gluten-free self-raising flour
- ½ cup rice flour
- 1 cup brown sugar
- ½ cup cocoa powder
- 1 cup dark chocolate bits
- ½ cup walnuts (optional)
- 1 tsp vanilla essence
- 2 eggs
- 2 tbsp water
- 100g copha, melted
- icing sugar or drinking chocolate, to dust
- Pre-heat oven to 170°C.
- Grease and line a 30 x 15cm slab tin.
- In a large bowl combine the flour, brown sugar, cocoa powder, choc bits and walnuts. Mix thoroughly and make a well in the centre.
- Whisk together the vanilla, eggs and water, and then pour the mixture onto the dry ingredients.
- Pour the melted copha into bowl and mix all ingredients together until just combined. Do not over mix.
- Spoon mixture into the greased and lined baking pan and smooth the surface.
- Bake the brownies in the pre-heated oven at 170°C for 30 minutes. The centre should still be moist.
- Remove from oven and cool on a wire rack.
- Once brownies have cooled, cut into squares using a sharp knife and dust with icing sugar or drinking chocolate.
Notes: Rice flour may be replaced with chestnut or soy flour. Walnuts may be replaced with chopped roasted hazelnuts.