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Brownies

From: Linda McCartney’s Home Cooking, p. 156

These brownies are just perfect: a flaky, crisp top layer and moist and rich underneath. Should be served when still sightly warm.

Gluten-Free: I used 30g potato flour and 30g rice flour, plus 1 tsp. psyllium husk. The brownies were delicious when fresh but turned dry on the 2nd day. They do freeze well and can be defrosted in the microwave.

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