Rich and irresistible.. The ideal dessert.
Preheat your oven to 180 Degrees C (350 F)
Line a 27cm x 18cm (11" x 7") tin with baking paper.
Put the chocolate & butter into a large bowl & place over a pan of barely simmering water. Melt chocolate & butter then remove from heat.
Stir sugar into melted chocolate and butter and mix well.
Add the eggs, 1 at a time, to the mix and mix well. Keep beating until all the eggs are fully incorporated.
Add chocolate chips & vanilla & mix well.
Sift the flours together and stir them in, making sure all ingredients are combined.
Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.
When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!
I use rice flour which I purchase from an Asian grocer. It is very finely ground. Some rice flour which is available in supermarkets is very gritty. If in doubt, always sift your flour!
When cooking gluten free goods always check that the cornflour is from maize and not wheat.
The brownie is great served as is - but I also love to zap it in the microwave for 30 seconds and serve with vanilla ice cream.