Chocolate brownie and raspberry jam cube

Serving size: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

For the brownie:
200g Chocolate (65% chocolate)
3 eggs
100g gluten-free flour
100g butter
200g granulated sugar
1 teaspoon vanilla essence

50g raspberry jam
300g melted white chocolate
50g butter

Featured in:
August 2015

Melt the chocolate with the butter in a bowl, mix the flour and sugar together, add to the chocolate and mix well. Add the eggs and vanilla, mix together.

Lay the baking tray with the parchment and pour in the mixture. Bake at 160C for 25 minutes.

Let cool down completely before cutting into 8 equal squares.

Use 2 squares like a sandwich, fill with raspberry jam, and freeze for 2 hours.

Place the sandwiches on a cake rack and pour the melted white chocolate with butter, refrigerate.

1 hour before eating, take the sandwiches out of the fridge.

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