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 4 eggs 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.