Time: 20-30 minutes preparation 30-60 minutes cooking
Ingredients
1/2 cup
rice flour
1/2 cup
gluten-free plain flour
1/2 – 2/3
cup cocoa powder
1 1/4 cups
caster sugar
2 eggs,
lightly beaten
165g butter,
melted
50g milk
chocolate, melted
50g dark
chocolate, melted
1/8 cup
vegetable oil
200-300g
frozen raspberries
Cooking Instructions
11. Preheat oven to 150°C, non
fan-forced. Grease a 4cm deep 20 x 30cm square pan and line with baking powder.
22. Sift flours, baking powder, and
cocoa powder into a large bowl. Add sugar and stir to combine.
33. Make a well in the center of the fry
ingredients and pour in the eggs, melted butter, and melted chocolate. Stir
until just combined. Add vegetable oil and stir until smooth.
44. Pour batter into the pan, making
sure to spread it evenly. Take the frozen raspberries and spread evenly on top,
pressing down slightly at the end.
55. (Bake times will vary depending on
oven, and the amount and temperature of the raspberries on top) Bake for 30-60
minutes, checking often, until a skewer inserted into a non-raspberry covered
section of the middle (I must stress that; non-raspberry covered) comes out
mostly, but not completely, clean.
66. Allow to cool before cutting into
squares. Enjoy!
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