Shopping LIST:

200g dark chocolate (at least 50% cocoa solids), 100g walnuts, 110g rice flour, 50g cocoa, ½ tsp baking powder, ½ tsp sea salt, 200g softened butter, 25g melted coconut oil, 100g brown sugar, 2 eggs, 2 egg yolk, zest of 1 orange.

Method:

• Preheat the oven to 160°C fan and line with parchment paper a small baking pan – I have used a 25cm springform cake tin.

• Chop and melt 200g dark chocolate, at least 50% cocoa solids, in a heatproof bowl over a saucepan of simmering water. Make sure the base of the bowl does not touch the water.

• Lightly roast 100g walnuts and then chop it.

• Sift 110g rice flour, 50g cocoa, ½ tsp baking powder and ½ tsp sea salt into a bowl.

• In another bowl, using a food mixer, beat 200g softened butter, 25g melted coconut oil with 100g brown sugar until pale and fluffy. Slowly mix in 2 eggs and 2 egg yolk, then integrate the melted chocolate and the grated zest of 1 orange. Finally, stir in the sifted ingredients and the walnuts.

• Spoon the mixture into the prepared baking pan and, with the back of a metal spoon, level the top. Bake in the preheated oven for 25 minutes. A skewer should come out with a bit of a wet mixture still on it, as the brownie will firm up once it has cooled completely and the chocolate sets.

• Once cool, cut into small squares.