• Sue Greene

Decadent Chocolate Fudge Brownies


300g butter (or substitute)

2 cups brown sugar

1 teaspoon vanilla extract

4 eggs

1 cup gluten free plain flour

1 cup cocoa or cacao


Preheat the oven to 160 C. Grease and line a slice tin with baking paper.

Cream the butter, sugar and vanilla until very light and fluffy.

Add the eggs one at a time and beat until well combined.

Mix through the flour and cocoa together, and pour into the prepared tin.

Bake for about an hour. The bake should be soft to the touch.

Cool for about half an hour, and refrigerate before slicing, as the brownies will firm up in the fridge.


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