100ggluten free plain flour blendI use GFA Blend A - See NOTES
1tspxanthan gum (if not already in your flour mix)
2tspgluten free baking powder
½tspfine sea salt
50gground almonds (almond meal)
30gshredded (desiccated) coconut
180ggood quality dark chocolate (DF if needed) chopped
175gunsalted butter (or DF alternative)
75gcoconut sugaror brown sugar if you have no coconut sugar
75gsoft light brown sugar
2very ripe bananas mashed
2largeeggs room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
100gmilk or dark chocolate chunks/chips DF if required
Base-line a 23 cm/9 inch square baking tin with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flour, xanthan gum, baking powder, salt, almonds, cocoa and coconut in a bowl, making sure any lumps are completely broken down. Set aside.
Melt the chocolate, butter and sugars in a large non-stick saucepan on a low heat, stirring frequently. Once melted, remove from the heat and allow to cool slightly.
In a separate bowl, mash the banana, before adding to the chocolate mixture. Beat well with a wooden spoon/spatula.
Beat the eggs with the vanilla extract in a separate bowl (re-use the banana bowl to save washing up) and then also add that to the chocolate mix, beating in well.
Lastly, add the dry flour mix and chocolate chips to the chocolate batter and mix well until thoroughly combined.
Pour the mixture into the baking tin and spread and smooth the top evenly with a spoon/spatula.
Bake for 35 to 40 minutes until a skewer inserted into the centre comes out 'just' clean. For a firmer bake, leave to cook a couple of minutes longer.
When baked, remove from the oven and leave to cool completely in the tin.
Once cold, remove from the tin and transfer to a cutting board. Slice into 16 squares.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour, the texture may be slightly different.