You won’t have to think hard when wondering why this recipe is popping up on my blog. Chocolate. Gooey Centre. Gluten Free. It’s like this recipe was made for me. And I have to say, may be the best set of brownies I’ve ever made.

Even Kieran said ‘wow’ when he bit into the first one – and that’s good coming from him. Surprisingly enough, he has a lot of things thrust in his face with instructions to eat it; consequently I think he has become harder to impress!

This recipe was in BBC Good Food magazine, but was lifted from Claire Burnett’s ‘Chococo Chocolate Cookbook‘  – can someone please buy me a copy?!

Makes 12 – 16150 g (5 oz) unsalted butter, chilled and cubed

1. 225 g (8 oz) dark chocolate chopped
2. 3 eggs
3. 125 g (4 oz) light muscovado sugar
4. 1 tsp vanilla extract
5. 50 g (2 oz) 50 g fine rice flour
6. 1/4 tsp crushed sea salt
7. 100 g (4 oz) pecans, roughly chopped

1. Preheat the oven to 180 C (350 F) Gas 4.

2. Line the base and sides of a 22cm square brownie tin with a single piece of foil or baking parchment.

3. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Once melted take the bowl off the heat and leave to cool for a few minutes.

4. Beat the eggs, sugar and vanilla extract together in a separate bowl with a handheld electric mixer, until increased in volume, pale and fluffy.

5. Fold the rice flour and salt into the egg and sugar mixture and then stir in the pecans, reserving a handful to scatter over the top. Add the melted chocolate and butter mixture and gently fold it all together.

6. Pour the mixture into the prepared tin and tap it on the work surface to ensure it is level. Scatter the reserved pecans over the top.

7. Bake in the preheated oven for about 15-17 minutes, until risen at the edges but still squidgy in the middle. Don’t worry if it seems undercooked, as it will continue cooking after being taken out of the oven. Don’t be tempted to overcook it or the brownies will be dry.

8. Leave to cool in the tin and then cut into squares of a size to suit you!

9. The brownies will keep stored in an airtight container for up to 3 days.