- 150g gluten free 70% dark chocolate
- 80g coconut oil
- 180g organic light brown sugar
- 50g ground almonds
- 50g Gluten Free Flour Co plain flour
- ½ tsp salt
- ½ tsp gluten free bicarbonate of soda
- 2 large eggs, beaten
- 2 tsps vanilla essence
- 60g chopped pecans or dried cherries
Preheat the oven to 175°C/350°C/Gas Mark 4.
Grease and line a 20cm square tin with baking parchment.
Makes 9 squares
Place the dark chocolate and coconut oil in a saucepan over low heat and melt together, gently stirring.
Weigh out the brown sugar, ground almonds, rice flour, salt and baking powder into a large mixing bowl. Make a well in the centre and add the beaten eggs, the vanilla and the melted dark chocolate mixture. Beat together well until the mixture becomes smooth and shiny.
Add the nuts or the cherries, folding them in with a spatula. Spread the mixture in the tin, smoothing out slightly.
Bake in the preheated oven for 30 minutes, or until the brownies are firm but not overdone (they will become like cake then).
Cut into squares and allow to cool in the tin.
Find our flour here
Download the recipe PDF here