DELICIOUS GLUTEN FREE CHOC BROWNIES

I have cooked this recipe several times and it has always worked a treat and received the seal of approval from my coeliac friends.

Ingredients

• 150gram dark chocolate
  (I usually use Lindt Dark Chocolate- 70% or Nestles OLD Gold)

• 1/2 cup butter

• 2 free range eggs

• 1 cup brown sugar

• 1/2 cup almond meal

• 1/2 cup rice flour

• 1/2 tsp salt

• 1/4 tsp bicarb

• 2 tsp vanilla essence (can also use a tsp of vanilla bean paste)

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METHOD

Preheat the oven to 180oC.
Grease lightly a 20cm square baking tin and place baking paper on the bottom of the tin.

• Using a microwave, melt the chocolate and butter in a microwave bowl. I usually put on high for one minute and check. If not melted, I put on for another minute in the microwave. Stir together to combine. Set aside to cool slightly.

• In a mixing bowl, beat the eggs on medium speed until frothy. Add the brown sugar and beat until the mixture is smooth.

• Fold the melted chocolate mixture into the egg/sugar mixture a little at a time (mix gently in) and then beat well for a good minute. The chocolate should look smooth and glossy.

• In a bowl combine the dry ingredients:- almond meal, rice flour, salt and bicarb. Whisk together.

• Add the dry mix into the chocolate mixture and beat well for a minute. Add the vanilla and beat until combined.

• Pour mixture into the tin and gently shake the tin to even out the mixture.

• Place the baking tin in the preheated oven in the middle of shelf. Cook for 30-35minutes. It is best not to overcook these brownies so take them out of the oven when just set so they stay moist and not dry.

• Cool in tin on a wire rack. Pull out brownies from the pan by lifting the baking paper. Chill before cutting.

Optional: If you want to add 1/2 cup chopped pecans or 1/2 of chocolate bits, add just at the end before putting in the tin.