Rustle up a batch of these brownies and they won't last long. They're gloriously gluten-free, and packed with nuts and dried fruit
Nutrition: Per serving (8)
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with baking parchment.
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled chocolate and the vanilla, followed by the flour, cocoa and salt. Fold through the chocolate chunks, dried fruit and half the nuts. Pour the brownie batter into the prepared tin and scatter over the remaining nuts. Bake in the centre of the oven for 30 mins.
Leave to cool completely in the tin before cutting into 14 squares.
