Preparation time: 15 minutes
Cooking time: 30 minutes
180 g (6 oz) dark chocolate (at least 60% cocoa)
160 g (5½ oz) butter (or vegetable margarine)
280 g (10 oz/1¼ cups) sugar
150 g (5½ oz) gluten-free flour mix
100 g (3½ oz/1 cup) pecans, chopped
Preheat oven to 180°C (350°F/Gas 4).
In a medium saucepan, gently melt the chocolate and butter together and mix well. Allow to cool.
Whisk the eggs and sugar together, then add them to the melted chocolate mixture, whisking to combine.
Add the flour mix while continuing to whisk to avoid lumps. Pour the mixture into a round 20 cm (8 inch)
cake tin. Scatter the chopped pecans on top and bake for 25–30 minutes or until the brownie has set but the centre is still a little soft and melting.
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