Chocolate-fudge brownies (wheat and gluten free)

Makes 12

Ingredients
* 1/2 cup rice flour
* 1/2 cup plain gluten-free flour (we used Orgran brand)
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs, lightly beaten
* 150g butter, melted


Method
1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.
3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Notes & tips
* Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.

Source
Super Food Ideas - Page 82
Recipe by Kerrie Ray