Gluten Free Chocolate Brownies with Figs & Pecans
Lisa Tip: Figs are always rich in complex carbohydrates, a great source of dietary fibre and a wealth of essential minerals such as potassium, iron and calcium.
Instructions
-
1
Preheat the oven to 325°f, gas mark 3, 170°C.
-
2
Line a 9 inch (24cm) square baking tin with baking parchment.
-
3
In a medium sized saucepan, over a gentle heat melt the butter and chocolate together, when melted remove from the heat to cool.
-
4
When the chocolate mixture is cooled add the vanilla bean paste, sugar, salt and rice flour.
-
5
In a separate bowl lightly beat the effs, then add to the chocolate mixture.
-
6
Mix well until combined.
-
7
Scatter the pecans and dried figs amongst the base of the tin.
-
8
Pour the mixture over the pecans and figs and bake in the centre of the oven for 20-25 minutes until the brownie has set.
-
9
Leave to cool completely in the tin then cut into pieces and serve. Enjoy.
Ingredients
- 200g plain chocolate 70%, melted
- 200g unsalted butter , melted
- 1 tsp vanilla bean paste
- 150g golden caster sugar
- 150g rice flour
- 3 large eggs , beaten
- 100g dried figs , sliced
- 50g pecan, halved
Total time required 55 mins
- Preparation time: 30 mins
- Cooking time: 25 mins
Recipe kindly provided by Lisa Roukin