Crack Brownies

These delicious chocolate walnut brownies are gluten and lactose free, and are nicknamed "Crack Brownies" for a reason.  They are seriously yummy, totally addictive and irresistible with their crispy exterior and slightly gooey interior, with the added crunch and texture of the walnuts.  My friends and I have eaten almost the entire lot straight from the tin in one sitting.

Again, they are incredibly easy to make.  I like to chop the walnuts so I have some large bits, some smaller bits, and some almost reduced to ground meal - this gives a great and varied consistency throughout the mix.  You can also use different kinds of nuts eg almonds, brazil nuts, but I find walnuts work the best - and I do not generally like walnuts.  No icing or topping is required, but you could sift icing sugar (confectioner's sugar) over the top if wished.

Oh, and when you cut the cooked mixture into squares, some degree of crumbling is unavoidable so don't worry.

Ingredients:

Method:

Mix together the sugar and melted butter in a bowl.  Add the eggs and walnuts and vanilla.  Then fold in the cocoa and SR flour (not necessary to sift them first) until thoroughly combined. 

Line the bottom of a square cake tin (approx 20 cm across) with baking paper, and thickly butter paper and sides of tin.  Spoon the mix in, scraping the bowl to get all of the mix out (its pretty thick) and roughly smooth the top.

Place in a moderate (eg, 170C) oven - pre-heated if you don't have a fan forced oven - for 50-55 minutes.  Check with a skewer after 50 minutes then give it an extra 5 minutes if needed.  The consistency will be firm on top and slightly gooey - but not undercooked - in the middle. 

Let stand to cool before cutting into squares.  Keep in an airtight cake tin ... if they last that long.