Gluten Free Chocolate Brownies

Makes about 20 brownies
Cooking time: 1 hour

• 150g butter
• 100g walnuts, coarsely chopped (you could use any type of nuts really)
• 150g dark chocolate buds
• 150g white chocolate buds
• 1/3 cup cocoa powder
• 1/3 cup hot water
• 1/3 cup brown sugar
• 1/3 cup almond meal
• 1/3 cup rice flour
• 1/3 cup gluten free plain flour
• 4 eggs

1. Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the nuts over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.
2. Combine margarine, dark chocolate, cocoa and water in a microwave safe bowl. Microwave on high for 30 secs at a time, stirring in between (it only needs about 1.5 mins in the microwave total). When all melted and combined move on to next step. 
3. Add the nuts, white chocolate, sugar, almond meal and combined flours, and stir until well combined.
4. Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool on a rack.

This recipe is a modified version of one by Nadia French in Good Taste, Feb, 2006, p. 80 available here.