A good brownie is hard to beat when it comes to the ultimate treat. This recipe is almost fail proof and is a great base recipe to build on. In this recipe I used some leftover poached pears I had in the fridge however, try using your favourite fruit or compote for your own twist on this luscious dessert.
300g dark chocolate
300g unsalted butter
2 tsp baking powder
60g gluten free flour
450g caster sugar
1/2 tsp sea salt flakes
Preheat your oven to 160 degrees Celsius, fan forced.
In a large mixing bowl combine the gluten free flour, sugar, baking powder, cocoa and salt and set aside.
Meanwhile in a double boiler melt the butter and chocolate before removing and cooling slightly then whisk in the eggs. Pour the chocolate mixture into the dry ingredients and whisk until you have a smooth shiny batter.
Transfer the batter to a lined brownie tin (or 30cm roasting tray) and bake for 30-35 minutes, the centre should have a slight wobble when it is done. Cool completely before slicing and serving.