Ingredients
Makes 9 large brownies
gluten-free flour mix
egg replacer
Method
- Preheat an oven to 180°C. Line a 28x18cm rectangular baking dish with baking paper.
- Make the egg replacer first. In a small bowl, mix together the flaxseed and boiling water to make a paste. Set aside to thicken.
- In a large mixing bowl, beat together the butter and sugar with a hand mixer, until creamy. This should take about 2 minutes. Add the oil, vanilla, and egg replacer, and beat until well combined. Add the cocoa powder and cinnamon, and beat until fluffy.
- In a separate mixing bowl, measure out the gluten-free flour mix and then add the baking powder and salt. Mix together until well combined.
- Divide flour into two parts. Mix the first part into the butter mixture using a low speed and then mix through the other half. Add the milk and mix through.
- Add ¾ of the chocolate chips and ¾ of the pecans, and mix through the brownie batter with a wooden spoon. Pour the batter into the baking dish and press the remaining chocolate and pecans into the top of the brownie batter.
- Place the baking tray in the centre of the oven and bake for 37–40 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove the tray from the oven and allow to cool for 10 minutes before turning out onto cooling rack. Cut into squares to serve.
TIP: Walnut meal is just ground up walnuts, so you can make you own by blitzing walnuts in a food processor.
