- 240g melted butter
- 120g good quality cocoa powder (e.g. Green and Blacks organic cocoa)
- 300g brown sugar
- 1 teaspoon vanilla essence
- 4 organic eggs beaten
- 120g gluten free flour
- 1 teaspoon baking soda
- 50g chopped pecan nuts
- 50g chopped walnuts
Preheat the oven to 180°C. Line a small baking tin with baking parchment, making sure to leave an over hanging edge as it makes it easier to take out later on.
Mix the melted butter with the sugar and incorporate fully. Add the beaten eggs and the vanilla essence and mix thoroughly now add the nuts.
Sieve the gluten free flour and soda into the mixture (very important to always sieve gluten free flour and soda so as to make sure there is no big lumps) pour into the tin evenly and then bake for 25 – 30 mins. ( Brownies are supposed to be very moist so don’t be alarmed if even after 30 mins it still feels a little wobbly.)
To Serve: Leave to sit in the tin for at least 30 mins before attempting to take out (it needs to set a little otherwise it will all fall apart) and try your best to leave them until they are completely cool before eating. This is probably the most difficult part of this recipe.
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