Also published in Jill Walter's gluten-free recipe book. Guaranteed to last for no more than a day... With thanks to Marjorie Warner for the gluten original. Ingredients: 9oz margarine 13oz sugar 3oz cocoa powder (your preference) 4oz gram flour 4 medium-large eggs 1 teaspoon [gluten free] baking powder 1 teaspoon vanilla extract Method: * Melt the margarine and sugar in a large saucepan; take off the heat. * Beat the eggs - one at a time - into the saucepan. * Stir in the vanilla extract. * Sift the flour, cocoa powder and baking powder into the saucepan, folding carefully until fully incorporated. * Transfer to a lined and greased baking oblong tray around 8" by 13". * Bake in a medium-hot oven, 350°F until the brownies are starting to firm. * Allow to cool, dust with icing sugar and cut into 3cm squares. |
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