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Ingredients
Cookies, gluten-free, chocolate sandwich, with creme filling
Peanut butter, creamy
Egg, whole, dried
Sugars, granulated
Flour, wheat, all-purpose, unenriched, unbleached
Cranberry juice, unsweetened
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Instructions
Preheat oven to 180°C. Line a 20×20cm tin with baking parchment.
Melt dark chocolate and butter together in a bowl over simmering water.
Whisk eggs and sugar until thick and pale.
Fold in the melted chocolate mixture.
Gently fold in flour, cocoa powder, and a pinch of salt.
Pour into tin and bake for 22–25 minutes — the middle should still have a wobble.
Cool completely before cutting.
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