Ask a Chef: The Esplanade's gluten-free brownie

Photo: Linda Robertson
Photo: Linda Robertson
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 20 pieces

4 cups caster sugar
1½ cup cocoa
1 cup rice flour
2 tsp gluten-free baking powder
8 eggs whisked
500gm butter melted
1 Tbsp vanilla essence
400gm Whittakers chocolate, roughly chopped

Heat oven to 140degC. Add all the ingredients together (except for the vanilla and chocolate) and mix together.

Once combined add the last two ingredients and mix in.

Line a 23cm by 33cm baking dish and add mix.

Cook for 50 minutes.

Note: For a gooey centre, insert a temperature probe after 45 minutes. It should be about 95degC.

Recipe provided by The Esplanade, Dunedin. Recipe requested by Hannah Hardiman.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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