Gluten free cherry, pistachio & white chocolate brownies
Ingredients:
200g dark chocolate (Cadbury’s Old Gold Original- I find the ‘Original’ makes a better consistency than a higher cocoa count)
100g white chocolate, roughly chopped
1/2 cup roughly chopped pistachios
1 cup quartered pitted fresh cherries
200g butter
1 cup caster sugar
3 eggs, beaten
1/4 cup almond meal
1/2 cup gluten free plain flour
1/4 cup cocoa
Preheat oven to 170 degrees C fan forced.
Line 23cm square tin with baking paper.
Melt butter and dark chocolate in a metal bowl over a pan of simmering water (make sure the bowl does not touch the water). Heat over a low to medium heat until both melted.
Take off the heat and stir in the sugar till sugar is dissolved.
Cool slightly, then mix in the eggs, then sieve in the flour, almond meal and cocoa and mix till combined.
Add the cherries, white chocolate & pistachios and mix through gently till just combined.
Pour mixture into the tin.
Bake for 27 minutes. It should look shiny and slightly cracked when cooked. Don’t put a skewer in to test, as its meant to be a fudgy consistency, not cake like.
Leave to cool. Refrigerate for at least 30 minutes (it tends to be a bit crumbly when just out of the oven), then cut into 16 pieces.