Gluten Free Chocolate Brownies With Tapioca Flour

Products:  Just About Foods Tapioca Flour (Starch) 

Servings per recipe: 16

Ingredients

For the carrot fries

1. 30 g – Just About Foods Tapioca Flour (Starch) 
2. 50 g – unsalted butter 
3. 54 g – olive oil 
4. 2 large pieces – egg 
5. 50 g – cocoa powder 
6. 100 g – dark chocolate (chopped) 
7. 200 g – granulated sugar
8. 2 tsp – vanilla extract 
9. ½ tsp – salt 
10. 120 g – chocolate chips 

Instructions

1. Preheat your oven to 350ºF (180ºC) and grease an 8×8 baking dish with a little oil and line the bottom and two sides with parchment paper, allowing some of the paper to hang a little over the sides. 
2. In a saucepan over medium heat, melt the butter, then add in the oil and cocoa powder. Stir and let it simmer for about 30 seconds. 
3. Remove from heat and add the chopped chocolate to melt. Set aside to cool. 
4. Now, in a mixer bowl with the whisk attachment, vigorously beat the sugar and eggs until it turns creamy and a pale pastel yellow.  
5. Add the vanilla, butter and the previous chocolate mixture, mix until smooth. 
6. Add in your Tapioca Flour and salt and mix just until combined. 
7. Dump in the chocolate chips and fold to distribute. 
8. Pour the batter into your previously greased and lined baking dish, spread even. 
9. Bake for about 20-25 minutes, then allow them to cool at room temperature for 30 minutes and then chill in the fridge for an hour. 
10. Once cooled, lift the brownies out of the baking dish and cut using a large knife. Enjoy!