Gluten-Free Chocolate Fudge Brownies
Ingredients
- 180g butter, chopped
- 150g dark chocolate, chopped
- 1 cup (150g) gluten-free plain flour
- 2/3 cup (70g) cocoa powder
- ¼ teaspoon gluten-free baking powder
- 1½ cups (330g) caster sugar
- 2 eggs, beaten lightly
Method
- Preheat oven to 200°C (180°C fan-forced).
- Grease a 18cm x 28cm slab pan and line with baking paper.
- In a heatproof bowl place butter and chocolate. Place over a saucepan full of simmering water until just melted. Remove from heat.
- Sift all dry ingredients into a bowl, then stir in sugar. Make a well in dry ingredients and add the eggs and chocolate mixture to the center. Stir with wooden spoon until just combined.
- Pour mixture into greased pan and spread out evenly. Bake in oven 25-30 minutes. Test by sticking a skewer or knife into it - if it comes out with crumbs, it's cooked.
- Place in the fridge until cooled.
Storage
Brownies will keep in an airtight container at room temperature for up to 4 days.
Suitable to freeze.
