Gluten-free choco­late brown­ies

Australian Women’s Weekly NZ - - BAKING -

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.

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