Spray and line a loose bottom cake pan 25 x 36 cm
Place 370gm of butter in a saucepan with 520gm of Lindt 95% cacoa dark eating chocolate broken in to pieces and melt over a low heat .
Stir until melted and smooth then remove from heat .
Place 7 eggs in a large bowl along with 540gm of castor sugar
Using an electric beater , mix continuously for 5 minutes , until the mixture is pale and thickened .
In a separate bowl sift 90 gm of gluten free flour ...( using gluten free flour is the secret to achieving a fudgy brownie ), 90 gm of cacoa , 2 t5sp of baking powder and stir in 225 gm of chopped pecans .
Now add the chocolate and egg mixtures with a spatula to the dry ingredients ....fold together till well combined .
Scrape the batter in the cake pan and bake in the preheated oven for 40 minutes ...or until just set .
Leave the brownie cool completely in the pan .
Then rtemove the brownie from the pan and slice.
This is delicious served with fresh strawberries and dollops of thickened cream .
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