Chocolate fudge brownies - wheat free recipe

^{Thank you [9jlriexqk,ktpk] for this recipe!}

125 g 72% cocoa chocolate, broken into pieces for easier melting
150 g butter, margarine or low-fat spread
275 g light brown sugar
3 medium eggs, beaten
225 g 72% cocoa chocolate chips
150 g pecans, walnuts & almonds, chopped into chunks
1 tsp vanilla extract
50 g rice flour
50 g maize flour

preheat oven: 180°C, fan 160°C, 350°F, Gas 4
1. Line a 275mm x 175mm (11" x 7") tin with non-stick baking paper.

2. Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat.

3. Stir the sugar into the melted chocolate and mix well.

4. Add the eggs to the mixture, about 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic, but keep beating until all the eggs are fully incorporated.

5. Add the chocolate chips, nuts and vanilla extract and mix well together.

6. Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin.

7. Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a skewer into the centre of the brownies, the skewer needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It's better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 3-4 minutes until you think that the centre is at the right sticky consistency.

8. Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container.



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