This gluten-free chocolate brownie is an adaptation of a recipe by Alison Holst which appeared in a local newspaper. It is moist and almost fudgy to eat. At the end of baking, when tested with a skewer, the skewer may not come out completely clean but as long as the mixture is no longer raw and the brownie is starting to shrink back from the sides of the tin, then it is ready. I find if I leave the brownie in the oven too long, it becomes dry.
To serve, I usually dust the top with icing sugar. It is also delicious as a dessert with whipped cream!
Ingredients
- ¾ cup oil
- 3 eggs
- 1 cup sugar
- 1½ teaspoons vanilla essence
- ¾ teaspoon salt
- ¾ cup brown rice flour
- ¾ cup ground almonds
- ⅓ cup cocoa
- 1 teaspoon baking powder
Method
Pre-heat the oven to 180° C
Line a 20cm x 30cm tin with baking paper.
Measure the oil, eggs, sugar, vanilla and salt into a bowl. Whisk with a fork or hand-held whisk until combined. These liquids don’t need to be over-beaten.
Add the flour, almonds, cocoa and baking powder to the bowl and fold in. Ensure everything is mixed together evenly.
Spread the mixture into the prepared tin.
Cook the brownie for 25 minutes. Be careful not to overcook the brownie as it tends to dry out. The brownie shrinks back from the sides of the tin when it is cooked.
