Directions

1. Grease the slow-cooker insert and line it with baking paper so it reaches halfway up the side.

2. In a large bowl combine the almond meal, cacao powder, baking powder and salt.

3. In a separate bowl whisk together the melted butter or oil, rice malt syrup and miso paste. Add the eggs and continue whisking until the mixture is well combined.

4. Pour the butter and syrup mixture into the dry ingredients and mix thoroughly. Stir through the walnuts and the chocolate chunks. Pour the batter into the lined slow-cooker insert. Cover and cook on low for 2 1⁄2 hours or 1 1⁄2 hours on high, or until the outside of the mixture is firm and the centre is no longer liquid. Remove the lid and continue cooking for a further 30 minutes or until the centre cooks through.

5. Once cooked, switch off the slow cooker and leave the cooked mixture to rest for 10–15 minutes. Carefully remove from the slow cooker by grabbing the edges of the baking paper and gently lifting out. Allow to cool completely before slicing. Store the brownies on the baking paper in a sealed container for 3–4 days or freeze for up to 4 months.