CHOCOLATE BROWNIE (Makes 12)

INGREDIENTS: 170g unsalted butter, at room temperature; 200g caster sugar; 90g brown sugar; 3 large eggs; 1tsp vanilla extract; 3tbsp chocolate and hazelnut spread; 70g gluten-free self-raising flour; 40g cocoa powder; 100g white chocolate, broken into small pieces

METHOD:

1. Preheat the oven to 200°C (180°C fan, gas mark 6), then line the bottom and sides of a deep 30 x 20 centimetre baking tray with non-stick baking paper.

2. In a bowl whisk together the butter and sugars until smooth and creamy.

3. Add the eggs one at a time, beating well between each addition.

Now whisk in the vanilla extract and chocolate spread.

4. Sift in the flour and cocoa powder, then fold in with a spoon until completely combined.

5. Finally, fold in your white chocolate pieces.

6. Pour the brownie mixture into the prepared tray and smooth the surface.

7. Bake for 50 minutes, reducing the heat to 180°C (160°C fan, gas mark 4) after 20 minutes.

8. Set aside to cool before cutting into pieces and serving.