GLUTEN FREE BROWNIES
250 g unsalted butter, plus extra for greasing
250 g dark chocolate broken into pieces
200 g golden caster sugar
4 medium eggs
150 g ground almonds
1 heaped tsp gluten free baking powder sifted
¾ tsp ground cinnamon, sifted
50 g dark chocolate chips
1
Butter a 23cm square tin; preheat the oven to 170C/Gas3
2
Melt the chocolate with the butter in a bowl in the microwave in 30 second bursts; add the sugar and stir to combine; leave to cool slightly
3
Add the eggs one by one to the chocolate mixture beating after each addition, until the mixture is very glossy
4
Gently fold in the ground almonds, baking powder and cinnamon, then add half the chocolate chips; spread the chocolate mixture over the base of the prepared tin; scatter over the remaining chocolate chips and bake for 25-35 minutes or until a skewer inserted at the centre comes out clean
5
Leave to cool in the tin; slice into squares; the brownies will keep well in an airtight container for several days
