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Gluten Free Chocolate Brownies

250g dark chocolate chopped

250g butter, diced

4 eggs

175g soft brown sugar

175g castor sugar

150g gluten free self-raising flour

1 teaspoon Xanthan gum

75g chopped walnuts

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Line a baking tin with parchment paper and set oven to 170oc.

Melt the chocolate and butter in a heatproof bowl over hot water – not boiling.

Whisk the eggs and sugar together and fold in the melted chocolate mixture. Fold in the flour, Xanthan gum and walnuts.

Pour into the baking tin and bake for 40 minutes or until set but with a slight wobble.

Cool completely before serving.

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White Chocolate and Mint Buttercream

150g soft butter

4 heaped tablespoons icing sugar

75g white chocolate

2 tablespoons fresh mint chopped

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Beat the butter and icing sugar together with an electric whisk until pale and creamy – will take at least 6 minutes of constant beating.

Melt the chocolate in a heatproof bowl over hot water.

Fold the melted chocolate into the buttercream and add the mint.

Pipe onto the cold brownies.

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