Heat oven to 180C / 160C fan / gas 4 and line a 20 x 30
cm brownie tin with baking parchment.
Not exact matches
Line a small
brownie tin (e.g. 18
cm x 30
cm or 20
cm x 20
cm) with baking paper.
Line a round 24
cm (9.45 inch) baking
tin with parchment paper, pour the batter in and bake for about 30 - 35 minutes, until you see cracks forming on top of the
brownie.
Cover a
brownie tin with plastic wrap and press down the dough to about 1/2 inch (1,25
cm) high.
Grease and line a 30 x 20 x 2
cm deep (12 x 8 x 3/4 inch)
brownie tin.
FOR THE
BROWNIES: Heat oven to 180C / fan 160C / gas 4, then grease and line a 20
cm square
brownie tin.
I used a 22
cm square baking
tin to make these With the tapioca flour you can substitute rice flour, arrowroot flour, buckwheat flour or alternatively just use a little extra cacao (the
brownies become a little more bitter dark chocolate in taste but should still work!)