Ingredients
150g Plain Chocolate, chopped (The really dark variety I used had no dairy in it)
120ml/4 floz sunlower oil
215g/7.5 oz light muscovado sugar, or soft brown sugar
2 eggs
65g/ 2.5 oz Gluten free plain flour ( I used Doves)
2 tsp baking powder ( Or you could just use gluten free self raising flour in the above step)
4 tbsps Coco Powder
Small punnett (about 150g) blueberries ( I expect you'd need less if frozen because they may give off more liquid)
Method
1. Preheat the oven to gas 4 / 180'c and line a shallow baking tin (Mine measured 30cmx20cm max)
2. Melt your chocolate in a bowl over a pan of hot water
3. With a whisk beat together the eggs, oil, sugar in a large bowl
4. Stir in the melted chocolate, then beat completely mixed
5. Sift in the flour, baking powder and coco powder, mix well
6. Gently fold in the blueberries. The mixture will be quite stiff, don't worry, as the blueberries cook they loosen the mixture.
7. Tip into the prepared tin and cook for about 40-45 minutes, it will look crispy, possibly cracked, on top when it is cooked
8. Leave to cool in the tin for 10 mins before transfering to a cooling rack
9. Enjoy, but be aware, they are messy and moreish
10. If you get chance please let me know how you get on with the recipe
Mmmm, tasty
The finished product
