These are the size of hamburger buns (note size comparison to standard napkin) - not 9" round pans ;-)
So, I was sitting here last night craving something chocolate that was milk free. I searched for some recipes but they were all pretty much the same - just varying ingredients. Some with and some without baking powder. Some with melted chocolate (which I didn't have any on hand) and some with cocoa powder. Some with oil and some with butter. etc... So, I just decided to throw something together - as brownies are actually quite easy to make with just the basic ingredients - and just add more dry/liquid until you get the consistency. This is what I ended up with.
Please note - I did not write down exactly what I did - measurements are approx - so you need to add a bit extra GF flour at the end if too wet or a bit more oil if too dry.
Also, as I know that when you typically make brownies or cakes with GF flours - they sometimes don't bake as quickly in the middle as they should - then you have burned or overdone around the edges in order to get the inside done. So, I used my hamburger bun pan instead of a square or round pan. This worked wonderful - as each one then can be cut in half for a serving - and baked through beautifully!
Spur of the Moment Brownies
60 grams Millet Flour
30 grams Tapioca Flour
90 grams Muscovado Sugar
30 grams Unsweetened Dark Cocoa Powder
1/2 teaspoon Baking Powder
pinch of Salt1/2 cup Mazola Oil
2 large Eggs
1 teaspoon Vanilla Extract
Mix dry ingredients well - then add liquid ingredients. Mix well by hand with spoon or spatula.
Fill prepared pan and bake at 180°C for ca 25 min. (you will need to keep checking with a toothpick for doneness). (I forgot to time mine, but was approx 25 min)