Makes 1 x 20cm slab
250g butter, chopped
250g good quality dark chocolate (gluten free)
1 cup brown sugar
1 tsp vanilla extract
¾ cup gluten free plain flour
3 tbs cocoa (preferably Dutch Cocoa)
½ tsp xanthan gum (optional)
3 large eggs, beaten
2 tbs caster sugar
100g toasted hazelnuts, roughly chopped
extra cocoa and icing sugar, for dusting
Preheat oven to 190C (170C fan forced). Grease and paper line 5cm deep x 18cm square pan.
Heat butter, chocolate, brown sugar and vanilla in a heavy based saucepan over a low heat, stirring constantly until smooth, melted and glossy. Set aside to cool.
Attach the flat beater to the stand mixer with the pouring shield. Mix the flour, cocoa and gum on speed1 until well combined, remove from the mixing bowl.
Attach the whisk to the stand mixer. Whisk eggs and sugar on speed 6 until thick and creamy. Reduce to speed 2, add the cooled chocolate mixture and flour and mix until combined. Add the nuts and fold through.
Pour into the prepared pan and bake for 20 minutes or until just set. Set aside to cool completely.
Dust with extra cocoa and icing sugar. Cut as desired.
- These brownies will freeze well for up to 3 months.
- For a wheat based version, replace Gluten free plain flour with plain flour, use a good quality chocolate and omit the Xanthan gum / gluten substitute.