This is a favourite recipe from the Montville Coffee Cafe at the Big Pineapple.

Double Chocolate Gluten Free Brownie

Makes 20-25 

Ingredients:

⁃ 250g melted butter

⁃ 2 tablespoons of coconut oil 

⁃ 560g of fine sugar

⁃ 4 large eggs

⁃ 4 teaspoons of pure vanilla extract 

⁃ 250g of gluten free plain flour 

⁃ 250g of unsweetened cocoa powder

⁃ 1/2 teaspoon salt 

⁃ 1/2 block of dark cooking chocolate

⁃ 250g of dark cooking chocolate chips 

Method:

⁃ Preheat oven to 175 degrees 

⁃ Lightly grease a 20cm baking pan with cooking spray and line with baking paper 

⁃ Combine melted butter, oil and sugar together in a medium-sized bowl

⁃ Whisk well for about a minute until smooth 

⁃ Add the eggs and vanilla and beat together until a lighter color 

⁃ Sift in flour, cocoa powder, and salt

⁃ Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat as doing so will affect the texture of your brownies)

⁃ Pour half of the batter into the pan and add in dark choc chunks 

⁃ Pour rest of batter in and add more chocolate chunks and choc chips to top 

⁃ Bake for 20 to 25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch

⁃ If testing with a toothpick the toothpick should come out dirty for fudge textured brownies

As served on top of the Cold Brew Parfait at The Montville Cafe at the Big Pineapple