Chantal's awesome Choccy brownies....

Haven't had enough chocolcate over the easter break? Chantal has a (slightly more healthy) choc fix for you.

Makes 12

Ingredients
• 1/2 cup rice flour
• 1/2 cup plain gluten-free flour (I use Orgran brand)
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1 1/4 cups caster sugar
• 2 eggs, lightly beaten
• 150g butter, melted

Method
1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends
2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth
3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging (begin watching at 20 minutes!)
4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares

Notes
• Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.