Ingredients
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1 cup (200 g) superfine Sugar
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1/3 cup (42 g) Bob’s Red Mill Tapioca Flour
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1/3 cup (42 g) Bob’s Red Mill white Rice Flour
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½ cup (43 g) unsweetened Cocoa Powder
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½ cup (125 g) unsweetened Applesauce
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¼ cup (60 ml) Water
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1 teaspoon (5 ml) Vanilla Extract
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½ teaspoon (2.3 g) Baking Powder
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¼ cup (30 g) Powdered Sugar
Directions
Steps
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1
Done
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Preheat oven to 350°F (180°C, or gas mark 4). |
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2
Done
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With a mixer, blend all ingredients except powdered sugar until smooth. Line an 8-inch (20-cm) square baking pan with aluminum foil, extending foil over sides of pan. Pour batter into pan. |
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3
Done
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Bake for 30 minutes, or until edges are firm. |
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4
Done
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Cool completely in pan. Place in freezer for 15 minutes for easier cutting. Lift brownies from pan using sides of foil; carefully peel off foil. |
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5
Done
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Cut into squares or other desired shapes with small cookie cutters. Sift powdered sugar over tops of brownies. |
