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Ingredients

2 eggs
cup brown rice flour
1 teaspoon vanilla essence
125g butter; melted
cup 85% light flour
cup cocoa
1 teaspoon salt
1 cup caster sugar
1 cup pecans; chopped

Method

Preheat oven to 160C.

Gease lamington or square pan. In bowl lightly whisk eggs, rice flour and vanilla, add butter. In separate bowl sift flour, cocoa and salt, add sugar and pecans and stir in to the creamed mixture. Pour into the prepared pan and press down.

Bake 25-35 minutes, or until a skewer comes out clean. Cool in tin for 5 minutes. Turn out and cool on a wire rack. Cut into squares.


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