Preheat oven to 180 degrees C and grease a 20x20cm square cake tin.
Stir together the gluten-free flour mix, cornflour, white sugar, brown sugar, cocoa powder and bicarb soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared cake tin.
Place a sheet of aluminium foil on the oven rack to prevent spills as the brownies rise then fall during baking. Bake until a toothpick inserted in the centre of the brownies comes out clean, 40 to 45 minutes.
. Absolutely loved it!! My sister and I thought it was great - didn't even notice it was gluten free. Will definable make it again
Just a note, when its still warm, it the texture feels under cooked but as it cools this is just the chewy fudge middle
23 Sep 2012
When I read the part about the mix overflowing I should've taken that as a warning. This was no little dribble like you might expect with pies...this was significant. I'm sure the brownies taste good if more than half the mix doesn't run over the sides. Next time I'll try it with a slightly larger pan...and yes, I did measure everything.
29 Jun 2009
(Review from Allrecipes USA and Canada)