Intensely Chocolate Walnut Brownies

The smell in my kitchen is absolutely intoxicating! February 14th is approaching and these brownies are the perfect sweet and chocolatey homemade gift. These heavenly squares are gluten-free, and the cornstarch-cocoa powder combination replaces the flour. The toasted chopped walnuts elevate these brownies, but the nuts are optional. I’ve added both cocoa nibs for extra crunch and a pinch of pink Himalayan sea salt, which balances the sugar and intensifies the deep chocolate flavor. Happy Valentine’s Day!

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Intensely Chocolate Walnut Brownies
Print Recipe
Servings
1 dozen
Servings
1 dozen
gooey-chocolate-brownies-1-1
Intensely Chocolate Walnut Brownies
Print Recipe
Servings
1 dozen
Servings
1 dozen
Ingredients
Servings: dozen
Instructions
  1. Pre-heat the oven to 350 degrees. Cover an 8×8 inch square baking pan with two pieces of foil so that it comes up both sides of the pan. Grease with butter or coat lightly with cooking spray. Using a small saucepan and metal or glass bowl, create a double-boiler by filling the saucepan with about 2-3 inches of water. Place the bowl over the saucepan (the water shouldn’t touch the bottom of the bowl) and melt the butter and chocolate over a low flame. Add the salt and cocoa nibs. Stir constantly until the mixture is smooth. Remove the bowl from the heat and add the sugar and the eggs, one at a time. Stir until smooth.
  2. Sift together the corn starch and cocoa powder in a large bowl. Pour the chocolate mixture over the dry ingredients in the large bowl. Stir well to combine. With a hand mixer, beat the batter until it’s smooth and the sugar has dissolved. Blend for a least 1-2 minutes, this adds volume to the batter. Add the toasted walnuts, if using. Pour the batter into the prepared greased pan.
  3. Bake the brownies for 20-30 minutes or until the center is just set. Don’t over bake them, this is an ooey-gooey brownie. Let the brownies cool in the pan before removing and slicing. They are good at room temperature for 4 days and can be frozen for up to a month.

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