Gluten-free Pennylane Brownies

This is the gluten-free version of the famous killer brownies. I got the recipe from cake fever. 

Pennylane Brownies
by Riana Ambarsari via Cake fever

Ingredients:

The original recipe:

4 eggs

360 gr caster sugar

225 ml oil

210 gr flour

60 gr cocoa powder

1/2 tsp salt

1 tsp vanilla powder

120 gr nuts

85 gr chocolate chips

What I did:

I only made half the recipe and fit a 10 X 30 cm baking pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, based on Wied Harry's formula, in the ratio of 7 rice flour : 2 sagoo flour : 1 cornstarch. I also reduced the sugar 30 % to adjust my unsweet tooth.

2 eggs

125 gr caster sugar

110 ml oil

84 gr rice flour

21 gr sagoo flour

11 gr cornstarch

30 gr cocoa powder

1/4 tsp salt

1/2 tsp vanilla powder

60 gr chopped peanuts

Methods:

Preheat oven 180C. Line a 10 cm X 30 cm baking pan with baking paper and grease the paper with margarine or oil.

Beat eggs and sugar until pale and thick. Add the vanilla and salt. 

Add the flour mix and cocoa powder while sifting. Fold it slowly and carefully using a spatula.

Fold in the oil until well combined.

Stir in the nuts and chocolate chips.

Scrap the batter into the prepare pan. Decorate with almonds. 

Bake for 35 minutes.

Note:
This cake is really good. Mine is better eaten on the day after. It will moisten and less crumbly.

Enjoy!