Chocolate-fudge brownie

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

 

Makes 12

 

Ingredients

 

1/2           cup rice flour

1/2           cup plain gluten-free flour mix

1/4           teaspoon baking powder

1/3           cup cocoa powder

1 1/4        cups caster sugar

2              eggs, lightly beaten

150g        butter, melted

 

Directions

 

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.