Gluten-Free Chocolate Brownies

These delicious chocolate brownies, made with your choice of macadamia or nut flour, are gluten-free. Serve with a generous scoop of vanilla ice cream for an indulgent treat.

INGREDIENTS

200g dark chocolate chips

100g salted butter, cubed

4 large free-range eggs

250g caster sugar

100g cake flour

30g cocoa powder

5ml baking powder

100g pecan nuts

50g caramel chocolate chips

50g white chocolate chips

Vanilla ice cream, to serve (optional)

METHOD

Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Brownie Tray.

In a microwave-proof bowl, melt the dark chocolate and butter together. Allow to cool slightly.

Meanwhile, using an electric beater, beat the eggs. Add the caster sugar gradually until pale in colour, frothy and doubled in volume. Gently fold the melted chocolate and butter into the egg mixture.

Sift the flour, cocoa powder, and baking powder into the wet ingredients. Using a spoon, fold the two together until just combined.

Roughly chop the nuts and add them along with the caramel and white chocolate drops to the mixture, and fold to combine. Divide the mixture into the tray and decorate it with almond flakes. Bake for 15 minutes.

Remove from the oven and allow to cool in the tray for 5 minutes. Gently remove. Best served warm with vanilla ice cream. Alternatively, store in an airtight container for two days.