Gluten Free Chocolate and Coconut Brownies

Makes 16

115g (generous 4oz) virgin coconut oil

150g (5oz) dark chocolate (70% cocoa solids)

2 large eggs

160g (scant 6oz) pale soft brown sugar

1/2 teaspoon salt

1/4 teaspoon bicarbonate of soda, sieved

2 teaspoons vanilla extract

55g (generous 2oz) almond or coconut flour

40g (1 1/2oz) teff flour

50g (2oz) handful of roughly chopped dark chocolate

25g (1oz) sprinkling of coconut flakes

20cm (8 inch) square brownie tin

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Line the tin with parchment paper.

Put the coconut oil and chocolate in to a bowl saucepan of hot but not boiling water.  When almost melted, take off the heat, stir well and set aside.

Whisk the eggs, sugar, salt, bicarbonate of soda and vanilla extract together in a food mixer, until thick and slightly lighter paler in colour - 2-3 minutes.

Add  in the melted chocolate mixture little by little until the mixture is thick and glossy.  Fold in the almond and  teff flour and mix until smooth.

Pour the mixture into the prepared tin and sprinkle the chopped chocolate or desiccated coconut evenly over the surface if using.

Bake in the preheated oven for 20 - 25 minutes, until risen and firm around the edges.  When a skewer is inserted into the middle it will be still a little gooey.  Check after 15 minute and err on the side of undercooking if you like a truffley, moist brownie when chilled.  Cook for 25-30 minutes for a cakey brownie, but check 5 minutes before the end.  Allow to cool and set in the tin for at least 3 hours.

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