In need of something decadent and chocolatey?
You can make this in advance and freeze, or serve hot from the oven with ice cream or my favourite is Raglan Vanilla Bean Coconut Yoghurt!
Prep Time:10 mins Cook Time: 35-40 mins Level: Easy Serve: 8-12
1 pack FOG Brownie Mix
1 cup oil (Canola/Vegetable
Prepare your baking tray and oven
Use a square cake tin (approx 22cm x 22cm )
Line with baking paper (no greasing needed) and place aside.
Set your oven to 170 degrees celcius fan bake.
Mix the wet ingredients
In a large bowl, whisk the eggs and oil until thick. A fork is sufficient for this.
Add the dry mix
Very carefully, add the dry mix. If you add too quickly you will end up with a brownie cloud in your kitchen, slow and steady will reduce the flour on your face.
Using a large spoon, gently fold the flour mix through, turning your bowl as you go until all of the dry mix is combine.
You can add essence (peppermint, orange), frozen berries, orange zest, extra chocolate at this point. Remember if using essence/liquid flavours, the flavour will intensify when baking. Less is more!
Get ready to bake!
Pour your brownie batter into your prepared tin. Make sure you spread to the corners.
Add some decoration
You can add some extra frozen berries or chocolate to the top of the brownie.
Gently press them into the butter. This helps prevent burning while cooking.
Place your tray in the middle of your oven.
At around 20 minutes in, check your brownie. You ,might need to turn it.
Your brownie is cooked when the edges are firm on all sides.
As tempting as it is to eat straight away, let your brownie cool down first.
If you don't, it will fall to pieces fairly quickly.
Tips & Tricks
Freeze - Once your brownie has cooled completely, slice into desired size and wrap in baking paper and plastic wrap or an airtight container.
Flavour combinations - Raspberry, white chocolate, caramilk, orange zest/flavour, peppermint (only a tiny bit - really good for Christmas/dinner parties)
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