Go mad for … brownies!

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I was in desperate need of these today, and delighted in eating them while watching The Biggest Loser. Judge me. I don’t mind.

Gluten-free Brownies
Recipe adapted from David Lebovitz. Makes 16.

110 grams of unsalted butter
200 grams of dark chocolate
A pinch or two of flaked salt
3/4 cup of raw sugar
2 large eggs, at room temperature
1 tablespoon cocoa
3 tablespoons of cornflour
1/2 cup of chopped dates or sultanas
1 cup of white chocolate chips

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Line the inside of a square or rectangle slice pan with baking paper and grease with butter or non-stick cooking spray. Turn the oven on. Duh.

Melt the butter, chocolate and salt in a saucepan over very low heat on the stove top, stirring constantly until melty and smooth.

Remove from heat and stir in the sugar and the eggs.

Stir together the cocoa powder and cornflour in a small bowl then stir them into the chocolate mixture.

Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. David swears that this is the MOST IMPORTANT PART. Who am I to argue?

Add the dates/sultanas, chocolate chips (or chopped nuts if that’s your deal) then pour and scrape the batter into the pan.

Lick the bowl, spoon and spatula.

Bake for thirty minutes in a 180 degree oven, or until the brownies feel just set in the center.

Remove from oven and let cool completely before removing from the pan and slicing.

Eat! Try to leave some for others …

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Wash up. Boo.

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