Name: Chocolate Walnut Brownies
Yield: Makes 1 dozen Brownies
Cuisine: United States
Ingredients: 1 cup (4 oz/125 g) walnuts, toasted and coarsely chopped; 1 tablespoon tapioca flour or potato starch; ¾ cup (6 oz/185 g) firmly packed brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons unsweetened cocoa powder; 1 tablespoons sorghum flour; 8 oz (250 g) bittersweet or semisweet chocolate, chopped; 6 tablespoons (3 oz/90 g) unsalted butter, cut into pieces; ⅛ teaspoon kosher salt

Preparation info

Makes
1 dozen
Brownies

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Deep, dark, fudgy brownies, these have an intense chocolate flavor from both chocolate and cocoa powder. Cocoa powder provides most of the structure for these brownies, with just a little sorghum and tapioca flour to hold them together. I like to use bittersweet chocolate, but if you prefer a slightly sweeter brownie, use semisweet chocolate instead. It is important to beat the batter for at least 1 minute; otherwise the brownies will be very crumbly.