Ingredients
FOR THE CAKE
200g/7oz butter, chopped
200g/7oz gluten-free dark chocolate, roughly chopped
350g/12oz golden caster sugar
50g/2oz gluten-free self-raising flour blend
50g/2oz cocoa
50g/2oz ground almonds
1 tsp xanthan gum
4 large eggs, beaten
50g/2oz walnuts, broken or roughly chopped
FOR THE ICING
100g/4oz butter, chopped
2 heaped tbsp cocoa
200g/7oz icing sugar, sifted
2 tbsp milk
50g/2oz walnuts, broken or roughly chopped
Method
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Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
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Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
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To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
