Miechey's Amazing Chocolate Gluten Free Brownies

I stumbled upon a Nigel Slater brownie recipe a couple of years ago - it had promises of being as thick as Glastonbury mud and I have never looked back since. I have adapted his recipe to make it gluten free and it is delicious, once you have tried this recipe you will never stray from it. I have since tried many more but always with regret at the end result - nothing comes even close.

I am baking these brownies as part of a Christmas gift to Keeley who is gluten free and her husband Tom who have kindly invited me and Andy over to spend Christmas day with them.

The Recipe - Miechey's Amazing Chocolate Brownies

300g caster sugar

250g butter

250g dark chocolate (70% cocoa solids or higher)

3 eggs + 1 yolk

60g coconut flour

60g cocoa powder

50g white chocolate

The Method

1. Preheat the oven to 180 degrees C and grease and line a rectangular tin.
2. Melt 200g dark chocolate in a bowl over a pan of simmering water, once melted remove from the heat and allow to cool slightly.
3. Beat the sugar and butter together until light and creamy. Add the eggs a little at a time until well mixed.
4. Sift the flour and cocoa powder into the butter mixture and mix well.
5. Chop the remaining dark and white chocolate into gravel sized pieces. Poor the melted chocolate an chocolate chips into the mixture and mix thoroughly.
6. Poor the mixture into the prepared tin and bake for 30-45 minutes. It should still have a slight wobble and the crumbs should be moist but not wet when you insert a skewer.
7. Allow to cool in the tin, cut into squares and chill.