GLUTEN-FREE WALNUT BROWNIES
I am always looking for GF recipes that don't require a lot of extra ingredients. This one fits the bill, and I will try it out the next time we have a bake sale. From the blog "My Sister's Kitchen". I've guessed on servings - they are described as fudgy, so smaller pieces may be better.
Provided by duonyte
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350° and prepare an 8×8 or 9×9 or 7x11 inch baking dish with non-stick spray.
- Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler.
- Stir in sugar and vanilla. Add the eggs.
- In a separate bowl, whisk together cornstarch and unsweetened cocoa powder.
- Stir these dry ingredients into the chocolate mixture. Since you're not stirring flour and activating gluten you'll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor).
- Spread brownie batter in the prepared baking dish.
- Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.
Nutrition Facts : Calories 320.7, Fat 20.5, SaturatedFat 9.7, Cholesterol 61.8, Sodium 72.6, Carbohydrate 36.1, Fiber 2.8, Sugar 28.3, Protein 4.3
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