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Fudgy chocolate squares

These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream

  • Prep: 25 mins
    Cook: 40 mins
  • Cuts into 16
  • Easy
  • Cuts into 16
  • Easy
  • Calories 448
  • Carbohydrates 45
  • Saturated Fat 14
  • Sugar 42
  • Protein 5
  • Fat 28
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 448
  • Carbohydrates 45
  • Saturated Fat 14
  • Sugar 42
  • Protein 5
  • Fat 28
  • Fibre 2
  • Salt 0.5

Ingredients

  • 200g butter, chopped
  • 200g gluten-free dark chocolate, roughly chopped
  • 350g golden caster sugar
  • 50g gluten-free self-raising flour blend
  • 50g ground almonds
  • 50g cocoa
  • 1 tsp xanthan gum
  • 4 large eggs, beaten
  • 50g walnuts, broken or roughly chopped
  • 100g butter, chopped
  • 2 heaped tbsp cocoa
  • 200g icing sugar, sifted
  • 2 tbsp milk
  • 50g walnuts, broken or roughly chopped

Method

  1. 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.

  2. 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.

  3. 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.

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