Here's an easy gluten free chocolate brownie recipe which I baked this week while trying out the rich gluten free cake and biscuit mix from the Goodies company.
I also had 1/2 cup of coconut sugar left in my pantry and thought this might make for an interesting spin on this brownie recipe and it did.
The recipe was adapted from a favourite recipe from the Marist Catholic school in Herne Bay where it frequently makes an appearance at school functions. I made them gluten free, added some coconut and reduced the amount of sugar.
A good thing about these brownies, while nice eaten freshly baked, is that you can also freeze them and cut off one or more piece as needed, warm briefly in the microwave and have for dessert .
125 gm of butter, melted
1/2 cup of coconut sugar
1/2 cup of brown sugar
1 teaspoon of vanilla essence
3/4 cup of Goodies gluten free rich cake and biscuit mix
1/2 cup of cocoa
1/4 cup of dessicated coconut
1/2 teaspoon of salt
1/2 teaspoon of baking powder
a sprinkle of icing sugar
Heat oven to 180 degrees C.
Beat the butter, sugar and vanilla together in a bowl. Add eggs and beat well.
In a separate bowl combine the flour, cocoa, baking powder and salt and dessicated coconut.
Gradually add the egg mixture until well blended.
Pour the mixture into a 20 cm baking paper lined tin. Spread out evenly.
Bake for about 30-35 minutes untilthe browmie feels firm on the outside but is still a little squidgy on the inside.
Wait till cool to serve, or have it warm for dessert with some yoghurt or icecream.