These days pretty much everyone knows someone who is gluten-free. This Brownie is so simple to make that you can easily treat your gluten-free friends for a special occasion or just when they come for a cuppa.
Ingredients
100g butter or margarine
225g sugar
50g cocoa
2 eggs
1 tsp. vanilla essence
55g Self-raising gluten-free flour mix
¼ cup raspberries (fresh or frozen)
Method
Preheat the oven to 180oC and line a 20x20cm square oven dish with baking paper.
Place the butter/margarine, sugar and cocoa in a medium-sized pot and heat until the butter melts. Remove from the heat and beat in the eggs and vanilla essence. Stir in the flour and then gently stir in the raspberries.
Pour the mixture into the prepared oven dish and bake at 180oC for 25 – 30 minutes until the brownie bounces back when gently pressed. Remove from the oven and cool in the tin.
Delicious served as a dessert with ice cream and extra raspberries.
Variations
- Change the raspberries for plums.
- Use chocolate chips &/or nuts instead of fruit.
- Use ‘normal’ self-raising flour if you do not require gluten-free.
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