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For the Brownies:

  • Cocoa powder 25 g
  • Milk chocolate 140 g
  • Egg 60 g
  • Caster sugar 225 g
  • Vanilla, essence 5 ml
  • Phil Vickery-GF-Gluten Free Flour 50 g
  1. For the Brownies:

    • Grease a 23cm (9in) square cake tin and line with nonstick baking paper. Sift the flour with the baking powder and cocoa into a bowl.
    • Put the chocolate into a heatproof bowl over a saucepan of hot water and leave until melted (alternatively microwave on medium power, stirring occasionally, until the chocolate is just melted).
    • In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened. Whisk in the chocolate mixture.
    • Fold in the flour mixture and mayonnaise. Pour into the prepared tin and bake in a preheated oven at 180°C, for 30-35 min. or until a skewer inserted into the centre comes out clean.
    • Leave to cool in the tin before cutting into 16 squares.

    Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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