Line a 27cm x 18cm (11" x 7") brownie tin with baking paper.
Put the chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter then remove from heat.(Alternatively – melt together in a microwave, being careful not to burn.)
Stir the brown sugar into the melted chocolate and butter and mix well.
Add the eggs, one at a time, to the chocolate and mix well. Keep beating until all the eggs are fully incorporated.
Sift the flours together and stir them in, making sure all ingredients are well combined.
Add chocolate chips and vanilla and mix well.
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 it 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 the brownie into pieces and enjoy!
Use a good quality dark cooking chocolate. My preference is for a 70% cocoa cooking chocolate.
I use rice flour which is very finely ground. Some rice flour which is available in supermarkets is very gritty. If in doubt, always sift your flour!
Ensure your corn flour is marked as gluten-free if required. (Some corn flours use wheat and not maize.)
For the most accurate results when baking, we recommend weighing your ingredients using a kitchen scale.
Please note, the nutritional information is based on the brownie being cut into 12 pieces, and one being enjoyed as a serve. It does not include what the brownie is served with. The nutritional information is an estimate only.