Name: Fudgy chocolate squares
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Cuts into 16
Cuisine: British
Ingredients: 200g butter chopped; 200g gluten-free dark chocolate roughly chopped; 350g golden caster sugar; 50g gluten-free self-raising flour blend; 50g ground almond; 50g cocoa; 1 tsp xanthan gum; 4 large eggs beaten; 50g walnut broken or roughly chopped; 100g butter chopped; 2 heaped tbsp cocoa; 200g icing sugar sifted; 2 tbsp milk; 50g walnut broken or roughly chopped

For the cake

200g butter
chopped
200g gluten-free dark chocolate
roughly chopped
350g golden caster sugar
50g gluten-free self-raising flour
blend
50g ground almond
50g cocoa
1 tsp xanthan gum
4 large eggs
beaten
50g walnut
broken or roughly chopped

For the icing

100g butter
chopped
2 heaped tbsp cocoa
200g icing sugar
sifted
2 tbsp milk
50g walnut
broken or roughly chopped

Method

step 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.
step 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.
step 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.