Double chocolate gluten-free brownies

Delicious! Can be frozen.

Ingredients

175 g	Butter, softened
¾ cup	Sugar
¾ cup	Dark cocoa powder (Main)
3	Eggs
½ cup	Gluten-free self-raising flour
50 g	Chopped walnuts
100 g	White chocolate, roughly chopped (Main)
3 Tbsp	Boysenberry jam

Accompaniments

1 serving	Yoghurt, or whipped cream
1 serving	Berries
1 serving	Boysenberry jam

Directions

1. Preheat the oven to 160°C. Line a 20cm x 20cm cake pan with baking paper.
2. Cream the butter and sugar until light. Add the cocoa a little at a time beating continuously. Add the eggs one at a time, beating after each addition.
3. Fold in the flour, walnuts and white chocolate. Pour into the prepared pan and smooth the top. Swirl the jelly over the top of the batter. Bake for 45-50 minutes, until a skewer inserted in the centre comes out clean.
   Great served cut into squares topped with a little yoghurt or whipped cream, some fresh berries if available and a little more boysenberry jelly.

See more of Jan's gluten-free recipes:

• Cheese puffs
• Gluten-free bacon and egg pie
• Gluten-free scones