Culture Street

Food

Brownies

On August 29, 2014

Serves 8–10

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients
180 g (6 oz) dark chocolate (at least 60% cocoa)
160 g (5½ oz) butter (or vegetable margarine)
4 eggs
280 g (10 oz/1¼ cups) sugar
150 g (5½ oz) gluten-free flour mix
100 g (3½ oz/1 cup) pecans, chopped

Preheat oven to 180°C (350°F/Gas 4).

In a medium saucepan, gently melt the chocolate and butter together and mix well. Allow to cool.

Whisk the eggs and sugar together, then add them to the melted chocolate mixture, whisking to combine.

Add the flour mix while continuing to whisk to avoid lumps. Pour the mixture into a round 20 cm (8 inch)
cake tin. Scatter the chopped pecans on top and bake for 25–30 minutes or until the brownie has set but the centre is still a little soft and melting.

Recipe and images from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase, published by Murdoch Books, $29.99.

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