MAKES 30 PORTIONS
These brownies contain 50 per cent more energy and twice the amount of fibre as two store bought lamington fingers.
280g 70% chocolate (good quality)
280g castor Sugar
1 tsp vanilla
50g cocoa powder
75g gluten free plain flour
100g dried pear, chopped into small pieces
20g cocoa nibs
Preheat the oven to 175C.
Grease and line a slice tin.
Place the chocolate and butter in a bowl over a bain marie to melt, alternatively place in the microwave safe bowl on low.
Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until light and fluffy.
Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa, then the dried pear and cocoa nibs. Careful not to over mix. Pour into the prepared tray and bake for 14 minutes or until set.
Cool, then place into the fridge to completely chill before cutting (using a hot knife!).