Best ever pumpkin pie with stem ginger cream
Turn the volume up on this classic American dessert and make it fit for a dinner party feast, with stem ginger cream and pumpkin seed brittle
Gluten-free nutty fruit chocolate brownies
14 squares
Easy
Prep:
Cook:
Rustle up a batch of these brownies and they won't last long. Gluten free, they're packed with nuts and dried fruit which you could tailor to your taste
Skip to ingredients
- 250g unsalted buttercubed, plus extra for the tin
- dark chocolateroughly chopped
- eggs
- golden caster sugar
- vanila extractor paste
- gluten-free plain floursieved
- cocoa powder
- sea salt
- milk chocolatecut into chunks
- mixed nutsroughly chopped
- mixed dried fruit- cranberries, raisins, apricots
Nutrition: per serving
- kcal483
- fat30g
- saturates17g
- carbs45g
- sugars37g
- fibre3g
- protein7g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
step 2
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.
step 3
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 melted chocolate along with the vanilla, followed by the flour, cocoa and salt. Fold through the chocolate chunks and fruit as well as half the nuts. Pour the brownie batter into the lined tin and top with the remaining nuts, place in the centre of the oven and bake for 30 mins.
step 4
Leave to cool completely in the tin before cutting into 14 squares.
