RECIPES GLUTEN FREE 🥣
150gr dark chocolate (70% least cocoa solids)
170gr unsalted butter
150gr fair granulated sugar
150gr fair trade dark sugar
1 spoon vanilla pod
120gr gluten-free flour
Pre heat the oven 180*C with 8” square banking tin with a piece of non-stick baking paper.
Break chocolate into a pieces and place with the butter into a heat proof bowl suspended over a pan of barely simmering water.
Leave to melt, stirring occasionally.
Meanwhile, beat the eggs with a whisk until light, frothy and lemon coloured.
Gradually beat in the sugars and continue beating for approximately 3′ until the mixture is thick.
Add the slightly cooled melted chocolate and butter mixture to the egg and sugar mixture.
Stir in the vanilla seeds, fold in the gluten-free flour, spoon the butter into the prepared baking tin and put on the middle shelf of the oven.
Bake for 40′, leave the pan to cool completely before cutting into squares.