200g low-fat spread, chopped
200g dark chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons gluten-free cocoa powder
1/4 cup pecans, chopped
1. Preheat oven to 180C. Lightly grease and line an 18cm square cake pan, allowing paper to extend 2cm above the edge of the pan.
2. Heat spread, chocolate and sugar together in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa into mixture, stirring to combine. Pour mixture into prepared pan. Sprinkle with pecans.
4. Bake for 20-25 mins, until just firm. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place in an airtight container. Cut into squares to serve.
Recipe Source: https://www.taste.com.au/recipes/36327/chocolate+brownies