Chocolate Walnut Brownies

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.