Makes 20
INGREDIENTS
- 150g butter
- 150g dark chocolate, coarsely chopped
- 1/3 cup cocoa powder
- 1/3 cup water, hot
- 1 1/3 cup brown sugar, firmly packed
- ¾ cup pecans, coarsely chopped, toasted (see Notes)
- 1/3 cup almond meal
- 1/3 cup rice flour
- 1/3 cup gluten-free plain flour
- 150g white chocolate, coarsely chopped
- 4 eggs, lightly beaten
- Cocoa powder, for dusting
METHOD
- Preheat oven to 180°C Lightly grease a 23cm square cake pan. Line base and sides with baking paper.
- In a heatproof bowl, combine butter, dark chocolate, cocoa and water. Place bowl over a saucepan of gently simmering water (make sure the bowl doesn't touch the water). Stir until melted and mixture is smooth. Remove from heat. Cool for 10 mins.
- Stir in sugar, pecans, almond meal, combined flours, white chocolate and eggs. Pour mixture into prepared pan, smoothing top.
- Bake for 40-45 mins or until a skewer inserted into the centre comes out clean and dry. Set aside to cool. Dust with cocoa and cut into squares to serve.
