Time 45m Yield 9 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
Time 1h Number Of Ingredients 9 Steps:
Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment. Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little. Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins. Leave to cool a little in the tin before cutting into 12 squares.
Time 1h Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray. Place chia seeds in a blender; grind into a meal. Mix in 1/2 cup plus 1 tablespoon water; let stand until thickened, about 5 minutes. Add agave nectar, sucanat, olive oil, and vanilla extract; blend until combined. Mix walnuts, carob powder, brown rice flour, almond flour, baking powder, and salt together in a bowl. Pour in chia seed mixture; mix until batter is smooth. Spread batter in the greased baking dish. Wet hands and pat down evenly. Bake in the preheated oven until a toothpick inserted the center comes out clean, 40 to 45 minutes.
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.
