15x20cm/6×8″ baking tray, 8 x dessert dishes or large serving dish and 3 x mixing bowls

Gluten Free Chocolate Brownie
150g plain chocolate
100g butter 
200g sugar
100g FREEE Plain White Flour
1 tsp FREEE Baking Powder
3 eggs
butter, for tray

Chocolate Brownie Mess
half chocolate brownie, from above
300ml double cream
200g strawberries
100g blueberries
16 tsp strawberry jam

180°C, Fan 160°C, 350°F, Gas 4

Gluten Free Chocolate Brownie

1. Pre-heat the oven.
2. Rub some butter around the inside of a 15x20cm/6×8″ baking tray or insert a baking liner.
3. Gently melt together the chocolate and butter.
4. In another bowl mix in the sugar, flour and baking powder.
5. Break the eggs into a large bowl, beat to combine then beat in the flour mix.
6. Stir in the melted chocolate and butter.
7. Pour into your prepared dish.
8. Bake for 22-30 minutes.
9. Allow to cool completely.
10. Cut the brownie in half, wrap and save one half for another day.

Chocolate Brownie Mess

1. Cut the brownie into small cubes and save half of the cubes for later.
2. Divide the other half of the brownie cubes between 8 dessert dishes or put them into a large serving dish.
3. Whip the cream until thick, set aside one half and divide the other half between the dessert dishes or put it into the large dish.
4. Cut the strawberries into cubes or slices.
5. Divide half the strawberries and half the blueberries between the dishes, laying them over the cream.
6. Drizzle a teaspoon of jam over each dish or half of it over the bigger dish.
7. Repeat the layers of brownie cubes, cream, strawberries and blueberries.
8. Top each dessert with a teaspoon of jam or spread the remaining jam over the larger dish.
9. Chill until ready to serve.