Ingredients

150g butter
100g milk chocolate – chopped into small cubes
200g dark chocolate – chopped
150g caster sugar
100g white chocolate – chopped into small cubes
3 large eggs
85g Glutafin Gluten Free Select Multipurpose White Mix
1tsp Vanilla extract

4 Schar Meltos cut into segments or your own choice of gluten free biscuits or chocolate to finish (optional)

*Please note: this recipe can also be made with the Glutafin Gluten Free Multipurpose White Mix

Additional Equipment

Electric mixer
Baking parchment

Method

1. Pre-heat Oven to 200/180 fan/Gas Mark 6. Grease a 20cm brownie tin and line with greaseproof paper.
2. Put the dark chocolate and butter into a bowl over a pan of simmering water until it melts. Do not let the water touch the bowl. Once melted, stir and remove from the heat to cool.
3. Meanwhile whisk the eggs and sugar on a high speed in a stand or with a hand mixer for 5 minutes until light and fluffy.
4. Fold in the flour mix, cooled chocolate/butter mixture and vanilla extract
5. Stir through the milk and white chocolate chunks.
6. Spoon into the prepared tin ensuring the mixture is evenly spread.
7. If loading your brownie place the melto segments all over the top.
8. Bake in the oven for 30-35 minutes at 180C (Fan) until it is dry on top but still has a wobble.
9. Leave in the tin to cool then cut into portions

Storage: Store in an airtight container for 5-7 days
Freeze well wrapped for up to 3 months

Warm in the microwave or oven and serve with clotted cream or ice-cream for the Ultimate indulgent dessert!