Gluten free chocolate brownies

Ingredients:

1/3 c  (45 g) cornflour
1/4 c (20 g) cocoa powder
1/2 t salt (4g)
340 g semi-sweet chocolate chips
90 g butter, diced into 1 Tbsp pieces, plus more for baking dish
3/4 c (185g) sugar
3 large eggs
1 t vanilla
1 c chopped pecans (approx. 110 g)

Method:

1. Preheat oven to 180 degrees celsius. 
2. In a bowl whisk together cornflour, cocoa powder and salt, set aside. 
3. Add chocolate chips to a microwave safe bowl, top with butter and heat mixture in microwave on HIGH power in 20 second intervals, stirring after each interval until melted and smooth. 
4. To chocolate mixture add sugar and stir in. Add vanilla and stir. Add eggs one at a time, mixing until combined after each addition. 
5. Add dry mixture and stir until well blended and smooth, then mix in pecans. 
6. Pour batter into a well buttered 20 by 20 cm baking dish (you can also line the baking dish with baking paper and grease with a little extra butter if desired) and spread into an even layer. 
7. Bake in preheated oven until toothpick inserted into centre comes out with a few moist crumbs attached, about 35 - 38 minutes. 
8. Allow to cool completely then cut into squares (I found mine cut cleaner after freezing for about 45 minutes - after cooling, if you can waiting any longer).

A very easy and very tasty brownie recipe. Made it for the first time with my husband and 2 year old. Husband declared he could make it himself. I'd like to try macadamia nuts instead of pecans.

Recipe Source: adapted from Martha Stewart