Gluten Free Reese's Brownies

At Christmas we got given three tubs of chocolate, various smaller boxes of chocolate, two tins of biscuits, a bag of madeleines and a brioche loaf. This list probably doesn't cover everything but it gives you pretty good idea what we have been munching through for the past three months. Yet still it's hard to resist a bargain so when a Christmas Reese's Snowman is reduced to just 22p it had to be bought.

On its own this huge combination of peanut butter and chocolate would have been too much but chopped up and put on top of Brownies it really is quite an indulgent treat. You don't need to look out for such seasonal products (I believe they are doing a similar thing for Easter as a bunny) to replicate this as standard Reese's Peanut Butter Cups will do the trick.

Equipment: 8in (20cm) square baking tin – I used a silicone one, large saucepan, wooden spoon, bowl.

Ingredients

6oz (170g) Unsalted butter softened or baking spread

2oz (55g) Cocoa powder

10oz (285g) Caster sugar

3 Eggs

1tsp (Vanilla extract)

4oz (115g) Gluten free self-raising flour

Reese's Peanut Butter shaped figure or 3 Reese's Peanut Butter Cups, chopped

Method

1. Pre-heat the oven to 180°C/Gas mark 4.

2. If using a metal tin grease and line it. A silicone one won't need this.

3. In a large saucepan gently heat the butter until it has melted.

4. Stir in the cocoa and keep stirring until it dissolves.

5. Remove from the heat and then stir in the sugar.

6. In the bowl beat the eggs together and add the vanilla extract.

7. Pour a little bit at time into the saucepan and stir together. With the last addition make sure the mixture is smooth.

8. Finally add in the flour and stir again.

9. Transfer the mixture to the prepared tin and bake for 15 minutes.

10. Bring the tin out of the oven and press into the top the Reese's. Bake for another 5 minutes so the top is risen, slightly cracked but still a bit wobbly.

11. Leave to cool in the tin before cutting.