Gluten-Free Chocolate Brownies

• 200g dark chocolate chips
• 100g salted butter, cubed
• 4 large free-range eggs
• 250g caster sugar
• 100g cake flour
• 30g cocoa powder
• 5ml baking powder
• 100g pecan nuts
• 50g caramel chocolate chips
• 50g white chocolate chips
• Vanilla ice cream, to serve (optional)

Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Brownie Tray.

In a microwave-proof bowl, melt the dark chocolate and butter together. Allow to cool slightly.

Meanwhile, using an electric beater, beat the eggs. Add the caster sugar gradually until pale in colour, frothy and doubled in volume. Gently fold the melted chocolate and butter into the egg mixture.

Sift the flour, cocoa powder, and baking powder into the wet ingredients. Using a spoon, fold the two together until just combined.

Roughly chop the nuts and add them along with the caramel and white chocolate drops to the mixture, and fold to combine. Divide the mixture into the tray and decorate it with almond flakes. Bake for 15 minutes.

Remove from the oven and allow to cool in the tray for 5 minutes. Gently remove. Best served warm with vanilla ice cream. Alternatively, store in an airtight container for two days.