Gluten Free Nutty Brownies

Step 1

Preheat the oven to 180C. Grease and line a 23cm square tin. In a medium saucepan heat the butter until just melted. Break the chocolate into pieces and add to the pan. Stir over a very low heat until fully melted and combined. Remove from the heat. Stir in the sugar and Protein 22. Beat well.

Step 2

Next add the oat flour and the eggs. Again beat well until mixed through properly.

Step 3

Pour the mixture into the prepared tin then scater the top with the nuts.

Step 4

Bake for 25 minutes until slightly risen, but still a little soft in the middle.

Step 5

Allow to cool fully before placing in the fridge for at least 2 hours. This helps the brownies develop a fudge like texture. Slice into squares or whatever shape you fancy and serve with another dollop of Protein 22, or simply on its own.

Step 6

Store at room temperature in an air tight container for up to 4 days.