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.
SERVES 4On September 12, 2013
One year we bought several different varieties of chilli plants from the nursery. Later we had a bumper crop and Nick invented this recipe. It is his most requested recipe...On May 23, 2014
Want to know more about eating mushrooms?On July 10, 2015
MAKES ABOUT 12On December 2, 2015
I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...On January 20, 2017
Clinical nutritionist and health blogger Jessica Sepel is fast becoming one of Australia's most sought out wellness and lifestyle advocates.On January 30, 2017