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These gluten free double chocolate brownies are deliciously moist and are sure to be a favourite.
Preheat oven to 325 F. Spray an 8 inch baking pan with oil and line the bottom with baking paper. Set aside.
In a large saucepan melt butter and chocolate chips over a low heat until melted. Remove from the heat and add sugar and salt and stir. Add the applesauce, vanilla and eggs and stir until combined. Set aside.
Sift rice flour, potato starch, black bean flour, cocoa powder, baking powder and xanthan gum into a bowl. Then add it into the pan with the rest of the batter and blend. Stir in chocolate chunks and pour batter into the baking tin. Bake for 25-30 minutes. Once cooked allow to cool completely before cutting and serving.
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