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

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Fudgy chocolate squares

Fudgy chocolate squares

Sara Buenfeld

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Cuts into 16

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.2 out of 5.11 ratingsRate

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These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per square

kcal448
fat28g
saturates14g
carbs45g
sugars42g
fibre2g
protein5g
salt0.5g

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.2 out of 5.11 ratings

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