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Chocolate and pecan brownies
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in gluten-free chocolate brownies adorned with toasted pecans for a delectable treat.
Ingredients:
  • 150g low-fat spread
  • 150g dark chocolate, coarsely chopped
  • 42.90 gm cocoa powder
  • 82.50 gm water, hot
  • 239.40 gm brown sugar, firmly packed
  • 187.50 ml pecans, coarsely chopped, toasted (see Notes)
  • 33.00 gm almond meal
  • 42.90 gm rice flour
  • 82.50 ml gluten-free plain flour
  • 150g white chocolate, coarsely chopped
  • 4 eggs, lightly beaten
  • Cocoa powder, for dusting
Instructions:
  • Preheat your oven to 180C. Prepare a 23cm square cake pan by lightly greasing it and lining the base and sides with baking paper.
  • In a heatproof bowl, mix together spread, dark chocolate, cocoa, and water. Melt the mixture over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then remove from heat and let cool for 10 minutes.
  • Mix together sugar, pecans, almond meal, combined flours, white chocolate, and eggs until well combined. Transfer the mixture into the prepared pan, ensuring the top is smooth.
  • Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Allow it to cool, then dust with cocoa, cut into squares, and store in an airtight container.

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