INGREDIENTS:
80g of butter
75g of GF milk chocolate
190g of caster sugar/superfine
1 1/2 tsp of vanilla essence
3 eggs
160g of Flour Blend (see below)
1/4 tsp of salt
Chopped walnuts for decoration
FLOUR BLEND: (Enough for 2 batches)
Combine:
225g of rice flour
45g of tapioca flour
25g of ground rice (cream of rice or increase rice flour)
25g of ground almonds/meal
1 tsp of xanthan gum
mix well
Use appropiate amount for recipe and keep remainder in a
clean container with a tight fitting lid (Label Contents)
METHOD:
Pre-heat oven to 350F/GasMark 4
Grease and line the bottom of a 8" x 8" baking pan
Melt butter and chocolate in a medium saucepan over a low heat,
stirring continuously until smooth ( 4 - 7 mins)
remove from heat.
Stir in sugar and vanilla.
Add eggs one at a time, mixing well after each addition,
'Stir' in the flour blend and salt, mix until all ingredients are
moistened and brownie mix is smooth.
DO NOT OVERMIX
Spread brownie mix in prepared pan, sprinkle chopped walnuts over mix
bake for 25 - 30 mins or until brownie mix starts to pull away from sides of tin.
DO NOT OVERBAKE
Cool in tin for 5 - 10 mins before turning out onto cooling rack
When completely cooled cut into squares.
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