Gluten Free Dark Chocolate Brownie

Method

1. Preheat oven to 160 C
2. Prepare a lined and greased rectangle or square baking tin, approx 25x35cms.
3. In a stand mixer, beat eggs on high until pale and fluffy.
4. Slowly pour in caster sugar, mix for a further 5 mins.
5. In a microwave proof bowl, melt the chopped chocolate & butter in 30 second intervals, swirling in between, so the chocolate doesn't burn. Alternatively melt and mix over a double boiler.
6. In a large mixing bowl add the almond meal and sifted cocoa.
7. Stir in the melted chocolate & butter.
8. Once incorporated, add in the egg & sugar mixture 1/3 at a time, folding fairly gently. Add a pinch of sea salt.
9. Pour into a lined and greased baking tin.
10. Scatter over Roasted Nuts Maple & Pink Lake Salt mix.
11. Bake for 40mins total, with a turn half way through time Check at 35mins Cool in tin
12. Put tin, covered in the fridge for at min 2 hours or overnight. This will firm it up, and make it easier to slice.
13. Slice 5 x 3 (15 pieces). Use a sharp knife, and clean the blade in between cutting the lines.
14. Eat anytime, anywhere! Or for a really decadent dessert, re warm the individual portions, and serve with ice cream of gelato of choice.