Notes
From Experience: Wins, Fails, and What Stuck
WEIGH YOUR FLOUR: Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps, cups simply aren’t accurate enough for gluten-free blends. DON'T OVERMIX: Stir until just combined, overmixing develops gumminess, especially with gluten-free flours. A spatula is your best friend here. HOLDING THE BATTER, We added a 10-minute hold after mixing, and it made a noticeable difference. This quick pause allows the flour to absorb the liquid evenly, making your brownies smoother, less gritty, and more cohesive when baked. It’s one of those small steps that make a big difference. TOOTHPICK TEST ≠ CLEAN. Forget the classic “comes out clean” rule, you’re aiming for a few moist crumbs, not a dry stick. If the skewer is wet, give it a few more minutes. If it’s clean, you’ve gone too far. CUTTING TOO SOON. Yes, it smells amazing. But cutting while warm makes a mess. Rest as per the recommendation, then cool completely in the pan before slicing, it’s worth the wait.
Ingredients
Dry Mix
- 110 grams WEATZERO® Millet Based All-Purpose Flour - Weigh using a scale
- 1½ cup (330g) Caster Sugar
- ⅔ cup (60g) Cocoa Powder - Unsweetened
- ¾ tsp Salt
- ½ cup (80g) Powdered Icing Sugar
- ½ cup (90g) Dark Chocolate Chips
Wet Ingredients
- 2 Eggs - Refrigerated or Room Temperature
- ½ cup (120g) Vegetable Oil
- ½ tsp Vanilla Extract
- 2 tbsp Water
Optional Additions (any one of the below options)
- ½ cup Walnuts/Pecans/Hazelnuts/Macadamia - chopped; Toasting first enhances flavour.
- ½ cup Dark Chocolate Chunks - Chopped; for richer pools of melted chocolate
Brownie Equipment
Method
Preheat and prepare
- Preheat the oven to 180°C (350°F) or 160°C (320°F fan forced).Lightly grease a square 20 x 20 cm (8"x8" inch) baking tin (not 23 x 23 cm, or the brownies will overbake). Line the base and sides with baking paper, leaving a slight overhang. Lightly spray the baking paper with oil spray.
Dry Mix:
- In a medium bowl, whisk or stir together sugar, WEATZERO® flour, cocoa powder, and salt. Sieve the blend to remove any lumps.
- Add the icing sugar and chocolate chips, and stir the mix again.
Wet Mix
- In a large mixing bowl, whisk together the eggs, oil, water, and vanilla extract.
Combine the wet and dry mix
- Add the dry mixture to the wet ingredients. Gently fold with a spatula or wooden spoon until just combined. (The batter will be thick – that’s expected.) Do not overmix.
- Add your optional ingredients (if you are adding them)
- Spoon the batter into your prepared tin and smooth the top with a spatula.
Rest the batter
- Let the batter sit for 10 minutes at room temperature.This gives the WEATZERO® flour time to hydrate fully.
Bake
- Baking guideline - 25 - 26 minutes – for a super gooey centre (ultra-rich and molten).28 - 30 minutes – for the perfect fudgey texture: moist, dense, and deeply chocolatey.32 - 34 minutes – for a more set, moist fudge-cake-like brownie. To test for doneness: A skewer inserted in the centre should come out with moist crumbs, not raw batter.
Cool
- Let brownies rest in the tin for 15 minutes, then lift out gently. Allow to cool completely (at least 30 minutes) before slicing — this helps set the structure and improves texture before cutting.
Slicing
- Use a sharp chef’s knife (not a serrated one). For best results, wipe the blade clean between cuts.
Storage
- Store in air-tight container at room temperature. Shall keep for 3-4 days.For longer storage, freeze in a sealed container for up to 2 months. Once fully thawed, gently warmed (microwave for 10-15 seconds) for best results.