Gluten Free Festive Spiced Brownies

Break up the chocolate and place in a saucepan, add the sunflower spread and place on a low heat, gently stir until all the chocolate and sunflower spread has melted. Set aside to cool slightly.

In a large bowl, crack in all your eggs and add the sugar and vanilla, using an electric whisk, whisk the eggs until thick and foamy (about 5 minutes).

In another bowl mix together the ground almonds and spices then gently fold this mix into the eggs, being careful not to knock to much air out.

Pour the chocolate mix into the eggs and again fold until well combined.

Pour the mix into a greased tray (roughly 9x13 inch size tin should do), we filled it about 90% of the way up the side as it doesn't rise to much.

Place the tin in an oven preheated to gas mark 4/180c and bake for 35-40 mins until firm on top and a skewer pushed into the middle comes out clean.

Once cooked, remove from the oven and allow to cool in the tray.

Once cool you can make the topping. Mix together all the topping ingredients in a bowl and spoon over the brownie, the brownie can then be cut into slices and served.