Gluten-free chocolate brownies
MAKES 25 PREP AND COOK TIME 1 HOUR 10 MINUTES
1¼ cups (125g) walnut pieces
250g butter, chopped
250g dark chocolate melts
1¾ cups (385g) caster sugar
1 cup (135g) gluten-free plain flour ⅔ cup (70g) cocoa
120g dark chocolate, cut into chunks
1 Preheat the oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm lamington pan; line base and long sides with baking paper, extending the paper 3cm over sides.
2 Place the nuts on an oven tray; roast for 5-8 minutes or until fragrant.
3 Melt the butter in a medium saucepan over medium heat; remove from heat. Add chocolate melts; stir until melted.
4 In the bowl of an electric mixer, beat the eggs for 5 minutes or until pale. With the mixer running, gradually add the sugar and continue to beat until the mixture is thick and forms a ribbon.
This means when the beater or whisk is lifted out of the mixture, a ribbon trail is left across the surface for a moment before it sinks.
5 Gently fold the melted chocolate mixture into the egg mixture. Fold in the sifted flour and cocoa. Fold through the chocolate chunks and walnuts. Spread the mixture into the pan.
6 Bake brownie for about 50 minutes. When ready, the brownie will have a delicate crust and be dense and moist in the middle, or a skewer inserted into the centre comes out with moist crumbs attached. Cool in pan before cutting. Suitable to freeze. Butter and chocolate mixture suitable to microwave.
“Who doesn’t love these brownies with chocolate chunks and walnuts?” GLUTENFREE