Easy Steps

Preheat your oven to 180 C. Grease a non-stick tin with butter and line the base with non-stick baking parchment.

Fill a small saucepan about a third full with water and bring it to a simmer. Place a heatproof bowl that fits snugly on top of the saucepan.

Add the cubed butter and chopped dark chocolate to the bowl. Gently melt the mixture over low heat, stirring occasionally. Be cautious not to let it burn. Once melted, remove from heat and allow it to cool slightly.

Using an electric whisk, beat the eggs and sweetener together for about 8-10 minutes or until the mixture thickens enough to leave a trail.

Gently fold in the cooled melted chocolate and vanilla extract/paste. Follow by folding in the sieved gluten-free plain flour, cocoa powder, and salt. Lastly, fold in the chopped milk chocolate chunks.

Pour the brownie batter into the prepared tin, spreading it evenly.

Place the tin in the centre of the preheated oven and bake for 30-35 minutes.

Allow the brownies to cool slightly in the tin before cutting them into 12 squares.