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Gluten free chocolate brownies

Alisha's recipe

This is a really indulgent chocolate brownie recipe. The basic recipe is great, but you can vary it by adding walnuts, or by adding a squeeze of orange juice and grated orange rind for a chocolate orange version.

Ingredients

120g 85% cocoa solids chocolate

120g unsalted butter

100g light muscovado sugar

100g light brown soft sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

60g gluten free flour

Method

Preheat the oven to 200/400/Gas mark 6.
Line an 8 inch square baking tin with greaseproof paper and lightly oil or butter the paper - an oil spray is ideal for this.
Break the chocolate into pieces and cut the butter into cubes. Put the chocolate and butter into a dish and stand over a pan of barely simmering water - make sure the base of the dish doesn't touch the water. Stir with a balloon whisk occasionally until the butter and chocolate have melted into a smooth, glossy sauce.
While the chocolate is melting, whisk the sugars and eggs with an electric hand mixer for 4-5 minutes until they have thickened; add the vanilla extract and salt and fold through.
Sift in the flour and fold through.
Finally, fold through the melted chocolate/butter mixture.
Pour the mixture into the prepared tin and bake for 22-25 minutes.
Remove from the oven and cool on a wire rack for 10 minutes before lifting the brownie out of the pan. Allow to cool completely.
Once cold, cut into 16 squares and store in an airtight container.

Temperature & cooking time:
22-25 minutes at 200/400/Gas mark 6