Ingredients
300g good quality dark chocolate
chopped coarsely
150g butter
chopped
1 cup gluten-free plain flour
0.5 gluten-free baking powder
⅓ cup cocoa powder
1½ cups brown sugar
firmly packed
3 eggs
lightly beaten
1 tbsp vanilla extract
Allergy Advice
Contains Dairy
Contains Eggs
Contains Soy
Equipment
- 1 oven
- 1 20cm square slice tin
- 1 baking paper
- 1 saucepan
- 1 large bowl
- 1 large chopping board
Instructions
- Preheat oven to 180C. Grease a 20cm square slice tin (or a 22cm square cake tin); line with baking paper, extending paper 5cm over sides.
- Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes.
- Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture.
- Stir in eggs and vanilla and beat mixture until thick and glossy.
- Spread mixture into tin and bake for 25-30 minutes.
- Allow to cool in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.
- Cut into 20 squares and serve warm with cream or at room temperature with your favourite hot beverage.
Notes
Tip
Not essential to use gluten-free flour, just substitute with normal plain flour.
Variation
You could add half a cup chopped walnuts or pecans.
Variation
Try adding dried sour cherries.
