Fudge Brownie

12 Nov
This keeps for at least a week in an airtight container, no need to freeze it if it’s not getting eaten the same day, even though it’s gluten free.
  • 125g butter
  • 1c sugar
  • 2 eggs
  • 1/3c cocoa
  • 1/2c potato flour
  • 1/3c tapioca flour

Preheat oven to 180c/350f.

  1. Cream butter and sugar.
  2. Add eggs one at a time.
  3. Mix in each dry ingredient, one at a time.
  4. Spread in a 19 x 26cm /  7.5 x 10″ dish, and bake for 15 – 20 minutes.

For a stodgy-in-a-good-way result remove it as soon as a skewer comes out clean, if it cooks longer it is still yummy, the texture just gets more like a cake the longer it cooks.

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