Step 1
Preheat the oven to 180°C/Gas Mark 4.
Step 2
Grease a 27cmx18cm tin with Pure.
Step 3
Cream the Pure spread and sugar until fluffy.
Step 4
Sieve rice flour, baking powder and ground almonds on to a plate.
Step 5
Mix 6 tbsp of boiling water with the cocoa powder in a bowl. Add to the Pure spread and sugar mixture.
Step 6
Beat the eggs and add to the mixture, together with the dry ingredients giving a dark batter.
Step 7
Pour into the tin. Bake for 30 minutes.
Step 8
Cool the chocolate brownies for 10 minutes then remove from the tray and leave to cool further on a wire rack.
Step 9
To make the icing, mix together the Pure spread, icing sugar and cocoa powder until smooth.
Step 10
Once the chocolate brownie is cooled completely, cover with the icing and cut into slices.
