200 g plain chocolate, cut into chunks
200 g butter, cut into 1cm chunks
3 large eggs
175 g light brown sugar
110 g gluten-free plain flour
3 T cocoa powder
2 tsp gluten-free baking powder
pinch of salt
150 g white chocolate chopped (optional)
Icing sugar for dusting
Preheat oven to 160C. Put the chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted. Alternatively, put the chocolate and butter into a microwave-proof bowl for 1 min, stir then microwave in 10 second blasts until melted. Allow to cool slightly.
Using an electric mixer, whisk the eggs and sugar together until just combined. Stir in the chocolate and then sift and fold in the flour, cocoa powder, baking powder and a large pinch of salt. If using, fold in the white chocolate chunks.
Line a 28cm x 20 cm cake tin with baking paper, with paper coming up the sides of the tin. Pour the mixture into the tin and bake for 30 mins, until a crust has formed, but there is some give underneath when pressed. Do not overbake. Remove from the oven and allow to cool thoroughly in the tin. It will sink and crack a little.
Remove from tin and cut into squares before serving. You can dust with icing sugar if you wish.
This is one of those Gluten Free recipes that doesn’t taste too different. I have even had people say ‘yum’ before they found out it was GF! I don’t usually use the white chocolate chunks. (Myaka)
Source: Based on, Annabel Karmels – The Fussy Eaters Recipe book