Now everyone can enjoy Grandma’s classic chocolate brownies with this gluten-free alternative!
Prep: 8 min
Cooking time: 30 min
Makes: 15 squares (when using a 30 x 15 cm tin)
- 1 cup gluten-free self-raising flour
- 1/2 cup rice flour
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 1 cup dark chocolate bits
- 1/2 cup walnuts (optional)
- 1 tsp vanilla essence
- 2 eggs
- 2 tbsp water
- 100g Copha, melted
- icing sugar or drinking chocolate, to dust
Pre-heat the oven to 170°C. Grease and line a 30 x 15 cm 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 the brownies have cooled, cut into squares using a sharp knife. Dust with icing sugar or drinking chocolate.
Note: Rice flour may be replaced with chestnut or soy flour. Walnuts may be replaced with chopped roasted hazelnuts.
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Recipe provided by Peerless Foods.
Can’t find a favourite recipe from the 1960s, 70s or 80s? Here are Betty King’s Cook Books; Secrets From Grandma’s Pantry; What Shall I Cook Today?