Gluten free brownies....

Melt together:
225g dark chocolate (70% cocoa solids), finely chopped
125g butter, diced

Stir in:
175g caster sugar
1 tsp vanilla extract
100g ground almonds
Yolks of 6 large eggs

Fold in:

6 whipped egg whites

Bake at 180°C/350°F/Gas Mark 4 in a 22 x 30 cm diameter baking tin with baking parchment until firm with a slight wobble.

Glaze:

Melt:

100g of good quality dark chocolate
30g of butter

Remove from heat, whisk in
50g of icing sugar, sifted
75ml of double cream

Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.Pour over the brownies and allow to set slightly before removing from the tin and slicing to serve.

Adapted from http://www.donalskehan.com/recipes/gluten-free-chocolate-brownies/

Microwave flapjack

Melt together 75g butter, 1 large tablespoon golden syrup and 50g sugar (mixed brown and white)

Stir in approx 200g oats, or a little more up to 250g.
Add handful sunflower seeds, sultanas, etc.

Bake in square silicone tin in microwave for 5 minutes, perhaps 5 1/2, leave to cool  a little, mark into squares and cool completely.