This is the best brownie recipe ever. It's gluten free, but don't let that put you off...no-one will know but everyone will love them . The secret is to make sure you take them out of the oven on the dot of 35 minutes. When you cut them up, you may think they look underdone inside, but that's what makes them so fudgie.
125g butter (I use proper, unsalted butter, rather than marg)
200g soft brown sugar
125g good quality plain chocolate, chopped
50g rice flour
20g cocoa powder (I use the green and black?s one ? I have used a cheaper version, but I could tell the difference!)
1/4 tsp baking powder
3 eggs
150g nuts (almonds, walnuts, hazelnuts or a mixture) - optional, I v. rarely put nuts in
Preheat the oven to 180C, 350F, Gas 4
Grease and line a 20 x 20cm tin
Place the butter, sugar and chocolate in a bowl over a pan of simmering water and stir until melted.
Sift the flour, cocoa powder and baking powder into the mix and stir well. Add the eggs and nuts (I use an electric whisk to mix the eggs in).
Pour into the baking tin and bake for 35 minutes until cooked through, but still quite soft in the centre (when you cut them up, you might think they don?t look done, but they?re meant to be slightly squidgy in the middle).
Cut into slices and cool on a wire rack.