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Gluten- and dairy-free pecan brownies

You’ll be amazed at how gorgeously fudgy these brownies are despite not containing a hint of dairy or gluten. The pecans aren’t essential but I love the crunchy contrast they provide with the softness of the brownies.

Prep time: 10 minutes

Baking time: 45 minutes

Ready in: 2 hours

Makes: 12 brownies

125g (4½oz) dark chocolate, in drops or broken into pieces

225g (8oz) soft dark brown sugar

125ml (4½fl oz) sunflower oil, plus extra for greasing

½ tsp vanilla extract

2 eggs

75g (3oz) ground almonds

25g (1oz) rice flour

½ tsp salt

½ tsp baking powder or gluten-free baking powder

75g (3oz) pecans, chopped, plus 12 whole (shelled) pecans to decorate

20cm (8in) square cake tin with 5cm (2in) sides

Preheat the oven to 180°C (350°F), Gas mark 4. If the cake tin has a removable base, grease the sides of the tin with sunflower oil and line the base with a square of baking parchment, otherwise line the base and sides of the tin.

Place the chocolate in a heatproof bowl and set over a saucepan of gently simmering water. Leave just until melted, stirring occasionally, then remove from the heat and add the sugar, sunflower oil, vanilla extract and eggs and whisk together well. Next add the ground almonds, rice flour, salt, baking powder and chopped pecans and fold in until well mixed.

Tip into the prepared tin, then place the 12 whole pecans in an even grid on top. Bake for about 45 minutes or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.

Remove from the oven, place on a wire rack and allow to cool in the tin for at least an hour before carefully removing the cake and cutting into 12 squares (each with a pecan in the middle) to serve.