Makes: 24

Calories per serving: 202

Fat per serving: 12g

Saturated fat per serving: 7g

Suitable for freezing: YES

–          200g bar plain chocolate

–          250g butter

–          4 medium eggs

–          Few drops of vanilla extract

–          300g caster sugar

–          125g gluten-free plain flour, eg, Doves Farm

–          Icing sugar, for dusting

–          28 x 18cm oblong tin, lined with baking parchment

1.     Set the oven to 190C or Gas Mark 5.

2.     Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.

3.     Bake in the centre of the oven for 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.

4.     Dust brownie with icing sugar. Cut into 24 squares to serve.

Prepare up to the stage of cooling and then wrap in a freezer bag and freeze for up to 1 month. Allow the brownie to defrost. Cut into squares and then dust with icing sugar just before serving.