By Momma on 22 September 2008 | Viewed 11350 times
This is a gluten-free adaptation of my old Brownie recipe. The texture is halfway between a cake and a brownie. This is a big recipe so once it’s baked I freeze half so we don’t make pigs of ourselves and eat the whole lot in one day.
250 g melted butter (can substitute mild flavoured oil but we like butter better)
1/2 c cocoa powder
2 c sugar
4 large eggs
2 tsp vanilla
2 c gluten free flour (I use a mixture of rice, potato and tapioca flour)
2 tsp gluten free baking powder
1 c walnuts (or pecans,choc chunks or raspberries)
In a large bowl or pot melt the butter and mix in the cocoa and sugar until there are no lumps.
Mix in the eggs and vanilla, and then the flour and nuts.
Line a baking dish (mine is 23cm x 30cm) with baking paper and pour in the mixture. Pat it out gently with wet hands.
Bake at 180 C for 30-40 mins. It’s cooked when a skewer comes out clean.
You can ice this Brownie for a party or make a Blondie by substituting the cocoa for plain gluten free flour.
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