I got to catch up with Kim (a friend Mel and I made while we completed our teaching diplomas) last week as she now resides in New Plymouth too. She also has the most gorgeous baby boy! Kim’s gluten free so I got to try my hand at making a “GF” treat. These were delicious, probably the best brownies I’ve ever made!
120g butter, melted
1 cup brown sugar, packed
½ cup caster sugar
1½ teaspoons vanilla paste (or extract)
3 large eggs
¾ cup gluten free flour
½ cup gluten free cocoa powder
½ teaspoon gluten free baking powder
⅓ cup pecans, chopped
½ cup dark chocolate drops
Preheat oven to 180°C, line a square 20x20cm baking tin with baking paper.
Mix butter (I used the delicious butter sent to us from Lewis Road Creamery), sugars and vanilla until combined.
Beat in eggs one at a time.
Sift in cocoa, flour, baking powder and mix until just combined.
Stir through pecans and chocolate drops.
Bake for 30-40 minutes until just cooked. Remove from oven and cool for a further 10 minutes in the baking time before removing the brownie to cool completely on a wire rack.
Cut into pieces and dust with icing sugar to serve.