CHOCOLATE BROWNIES (GF)

MAKES 10

INGREDIENTS

185g           Butter

185g           Dark chocolate

3 x              Large free range or organic eggs

275g           Rapadura sugar

1 tbspn      Vanilla extract

85g             Nodo gluten free plain flour

40g             Cocoa powder (we use Callebaut from Belgium)

100g           Dark couverture chocolate

METHOD

1. Melt butter, vanilla extract and 185g dark chocolate together. 
2. While waiting for the chocolate to cool, whisk the egg and sugar together in Kitchen Aid for about 5 minutes on high speed.
3. Weigh up the plain flour and cocoa powder in a separate bowl. Mix them together by hand.
4. When the chocolate mixture is cold enough, gently fold in to the egg mixture using a spatula. Combine the mixture together without knocking down the air on the egg mixture.
5. Gently fold the dry ingredients until well combined but do not over-mix it.
6. Mix the remaining dark chocolate chips
7. Pour the mixture into tin.
8. Bake at 150 degrees for at least 40 minutes. If the brownie wobbles in the middle, it’s not quite done, bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.