Ingredients: 250 gms unsalted butter cubes and extra for tin, 25o gms dark chocolate (roughly chopped), 4 large eggs, 300 gm golden caster sugar, ½ tbsp vanilla extract, 100 gm gluten free plain flour, 60 gm cocoa powder, ½ rbso fine sea salt, 150 gm milk chocolate(chopped roughly).
Procedure: 1. Heat oven at 180° C. Butter a non-stick tin and line the base with non-stick baking parchment.
- Fill a small saucepan a third full with water, bring to a simmer, put a mug-fitting heatproof bowl on top of it. Add butter and chocolate and gently melt over a low heat, stir occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
- Beat the eggs and sugar using electric whisk for 8-10 mins. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa, salt. Finally fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in oven for 30-35 minutes.
- Leave to cool. Take out and cut into pieces.