Gluten free chocolate slice

I have been on another experimental baking frenzy! It's had it's highs and lows - the lowest point saw Burnsie and I spending our Saturday night scrubbing the oven out with toxic oven cleaner. Yes I know, oven cleaner is about as toxic as it gets. However, after an Australia Day experiment went horribly wrong, baking soda and lemon juice just wouldn't cut it so out came the chemical warfare. But that's a post for another day...

My goal is to find some really simple healthy snacks and a few sweet treats to add to my rather limited repertoire. Ava Mae has become quite fussy over the last few months, turning her nose up at most meals and home made goods. So anything she likes that is not loaded with processed nasties (yes I'm talking about you Tiny Teddies and Caramello Koala) that I can make from scratch is a bonus!

I have been craving chocolate all throughout the long weekend. So tonight's experiment is my gluten free take on an old childhood favourite, Chocolate Slice. In addition to replacing the flour with Gluten Free SR Flour, I halved the sugar and added a dash of vanilla.

I have decorated half with sprinkles as I know Ava will love them, actually so will Burnsie. The other half is sprinkled with coconut. According to Ava, coconut has suddenly become "VERY YUCKY". Note this is always shouted to ensure the neighbours know too.

Ingredients

• 220g melted butter or dairy free spread
• 2 cups GF self-raising flour
• 1 cup brown sugar
• 2 cups desiccated coconut
• 1/2 cup cocoa, sifted
• 1 tsp vanilla extract

Icing

• 2 tbsp cocoa
• 1 cup pure (GF) icing sugar
• 1 tbsp soy or almond milk
• 1 tbsp melted butter or dairy free spread
• 1 tbsp desiccated coconut or sprinkles to decorate

Method

• Preheat oven to 170°C. 
• Line a slice tray with baking paper.
• Mix all dry ingredients in a large bowl.
• Add melted butter and stir well.
• Press mixture firmly into a slice tray.
• Bake for 20 minutes.

Icing

• Sift icing sugar and cocoa into a bowl.
• Stir in melted butter and soy milk.
• Spread over the slice while it's still warm.
• Sprinkle coconut or coloured sprinkles over the top. 
• Leave out to cool and cut into 5cm by 5cm squares.

This turned out really yummy, but is quite full on. Not something I want to have in the house too often. Please share, what's your go to sweet treat? 

Just baked these Donna Hay Brownie Cookies with Peanut Butter Frosting, sooooo indulgent!!

Ok, these Donna Hay cookies have to be the richest, most decadent cookies I have ever made or even tasted.

Not quite a cookie, not quite a brownie they are a calorific mind bender, and are loaded with enough chocolate to power Willy Wonker's factory for a year.

I saw them on Life Styled a couple of weeks ago and have been obsessed by them ever since.

I'm taking a batch of these to work for our team morning tea on Monday, this was the practice run. They were a bit on the runny side, so were way too big and flat but I'm still pretty happy with them!

Brownie cookies with peanut butter frosting

• 350g dark chocolate, chopped
• 40g butter
• 2 eggs
• ⅔ cup (150g) caster sugar
• 1 teaspoon vanilla extract
• ¼ cup (35g) gluten free plain flour, sifted
• ¼ teaspoon baking powder, sifted 

Peanut butter frosting 

• 1 cup (160g) icing sugar mixture 
• 1 cup (280g) smooth peanut butter 
• 80g butter 
• 1 teaspoon vanilla extract 
• ⅓ cup (80ml) single cream (I used milk)

Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies. Makes 12.