Gluten-free Chocolate Brownies with nuts
You could use your choice of mixed nuts here. Also, you can substitute bittersweet for some or all of the semisweet chocolate. I use baking bars and chop or break into pieces, but you could use chocolate chips if you have those.
1/3 cup gluten free corn starch
1/3 cup Dutch process cocoa powder
1/2 teaspoon table salt
6 Tablespoons unsalted butter, cut into pieces
3 bars (12 ounces), semisweet or bittersweet chocolate, broken into small pieces, chopped, or 12 ounces chips
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans or walnuts, if desired
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 350 degrees.
2. Prepare Pan: Line an 8 x 8 square pan with aluminum foil leaving an overhang on all sides. Press foil against pan, covering inside of pan entirely with foil and creating a “sling” for the brownies with the overhanging foil. Spray prepared pan lightly with cooking spray and set aside.
3. Combine Dry Ingredients: In a medium bowl, whisk the corn starch, cocoa and salt together.
4. Melt Chocolate: In another medium microwave-safe bowl, melt chocolate pieces and butter, stirring often, until smooth, about 1 minute.
5. Mix Wet Ingredients: Add sugar and vanilla to melted chocolate and stir to combine.
6. Add Eggs: Whisk in eggs one at a time, whisking each until just combined before the next addition.
7. Add Dry Ingredients: Add cornstarch-cocoa mixture and stir to combine. Stir in nuts.
8. Transfer & Bake: Pour into prepared pan and smooth top. Bake about 40 minutes, until a few crumbs are on a toothpick inserted into the center. Do not over bake! Let cool on a wire rack completely before removing foil sling from pan and slicing into 9 or 16 equal squares. Enjoy!
