Dark Chocolate Gluten Free Brownies
Serves 8-10
Preparation time 15 minutes
Cooking time 30 minutes
INGREDIENTS
180 g (6 oz) dark chocolate (at least 60% cocoa)
160 g (51/2 oz) butter (or vegetable margarine)
4 eggs
280 g (10 oz/11/4 cups) sugar
150 g (51/2 oz) gluten-free flour mix (page 13)
100 g (31/2 oz/1 cup) pecans, chopped
METHOD
1 Preheat oven to 180°C (350°F/Gas 4).
2 In a medium saucepan, gently melt the chocolate and butter together and mix well. Allow to cool.
3 Whisk the eggs and sugar together, then add them to the melted chocolate mixture, whisking to combine.
4 Add the flour mix while continuing to whisk to avoid lumps.
5 Pour the mixture into a round 20 cm (8 inch) cake tin. Scatter the chopped pecans on top and bake for 25-30 minutes or until the brownie has set but the centre is still a little soft and melting.
Recipes and images from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida.’
