Double chocolate gluten-free brownies
Delicious! Can be frozen.
|175 g||Butter, softened|
|¾ cup||Dark cocoa powder|
|½ cup||Gluten-free self-raising flour|
|50 g||Chopped walnuts|
|100 g||White chocolate, roughly chopped|
|3 Tbsp||Boysenberry jam|
- Preheat the oven to 160°C. Line a 20cm x 20cm cake pan with baking paper.
- Cream the butter and sugar until light. Add the cocoa a little at a time beating continuously. Add the eggs one at a time, beating after each addition.
- Fold in the flour, walnuts and white chocolate. Pour into the prepared pan and smooth the top. Swirl the jelly over the top of the batter. Bake for 45-50 minutes, until a skewer inserted in the centre comes out clean.
Great served cut into squares topped with a little yoghurt or whipped cream, some fresh berries if available and a little more boysenberry jelly.
See more of Jan's gluten-free recipes: