gluten free chocolate brownie


170 grams (3/4 cup) unsalted better, melted

200 grams (1 cup) caster sugar

90 grams (1/2 cup) brown sugar 

1 teaspoon vanilla extract

3 large eggs

40 grams (1/2 cup) cocoa powder

70 grams (1/2 cup) fits corn flour 

75 grams milk or dark chocolate chips

How to make:

  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
  2. In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
  3. Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
  4. Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
  5. Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve

Source: Sweetestmenu