gluten-free brownie

Preparation

• Add the butter, sugar and oil to a bowl and mix well for about a minute. Add the vanilla extract to the eggs and mix well again (about 1 minute). Without careful mixing at this stage, the topping will not be crispy and crackly.
• Place a sieve over a bowl and add the dark flour mix, cocoa powder and salt. Stir in the dry ingredients, lifting to mix. Mix just enough to incorporate the flour into the dough! The sieve will have some of the flour mix left over, so tip the rest into the dough.
• Mix in milk chocolate chips if you like.
• Scrape the dough into a deep baking pan (20cm x 20cm) lined with baking paper. Spread out evenly. Bake in the oven on the top shelf for 20-30 minutes at 175°C. You can use a toothpick to test the brownies for doneness. When testing the edges, the stick should come out clean, but the rest should remain doughy. The baking time depends on the thickness of the brownies, try and find your favourite!
• Let cool and cut the gluten-free brownie into pieces. Serve with vanilla ice cream, for example.
• Easter
• Once you have spread the dough in the pan, drizzle the chocolate eggs on top. These eggs will sink into the dough so save some for decoration. You can also cut the eggs in half and drop them hard side up so they peek out of the brownies after baking.
• Sprinkle the decorative eggs on top immediately after removing from the oven. You can press them lightly into the brownies. The eggs will melt inside and easily break under a knife when cutting squares!