Chocolate Brownies.

I realised I've never put this recipe up so here it is for all those people who ask me for it.

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Based a a Nigel Slater recipe and inspired by Ryton Organic gardens cafe.

Makes a very large baking tray full, cut recipe in half if you don't plan to give half away though it does keep fairly well unlike most gluten free baking.
This is the only recipe I have found soya flour improves normally I dislike it.

600g golden caster sugar
500g butter
500g chocolate, as dark and high in cocoa as possible.
7 large eggs
120g soya flour
120g cocoa powder
2 tsp baking powder

Set the oven to 180C/Gas 4
Grease and line with baking parchment one very large roasting tin or
two medium ones.

Cream the butter and sugar together till light and fluffy, much easier
in a mixer than by hand.

Break 400g of the chocolate into pieces and melt in a double boiler or
microwave till melted. Chop the rest into smallish rough pieces ( I
often replace this with white chocolate).

Lightly beat the eggs in a bowl. Sift together the flour, cocoa and
baking powder.

Running the mixer slowly add the egg a bit at a time, beating in well
before adding the next bit, speed up the mixer to do this. Then remove
the bowl from the machine and mix in both the melted and chopped
chocolate, with a large metal spoon. Finally fold in the flour mix
making sure not to knock the air out of the mix.

Scrape into the tin and cook for about 30 mins till it is set round
the edges and still a bit sticky in the middle but not raw. It will
solidify a bit as it cools and if you cook too long half of it will be
too dry.