Gluten Free Chocolate Nut Brownies
Preheat oven to 350 degrees for metal pan OR 325 degrees for glass pan, and lightly oil 8×8 inch baking pan.
1/2 cup gluten-free, all-purpose flour
1/2 cup cocoa powder (unsweetened)
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
3/4 cup + 2 tablespoons raw sugar
1 stick of butter (unsalted – softened to room temperature)
2 large eggs
1 teaspoon pure vanilla extract
1 cup finely chopped nuts (walnuts or pecans work best – optional)
In a large mixing bowl, whisk together the gluten-free, all-purpose flour, cocoa powder, baking powder, sea salt and raw sugar. In a separate mixing bowl, beat together the softened butter, eggs and vanilla extract until creamy. Slowly pour the wet ingredient mixture into the bowl with the dry ingredient mixture and stir just until all ingredients are moistened and well combined. Lastly, stir in the nuts (optional) and transfer batter into your prepared baking dish. Bake on center oven rack for 20-25 minutes, until toothpick comes out clean from center. Immediately remove brownies from oven and place the baking pan on a wire rack to allow brownies to cool. Serve warm or cool, but allow brownies to cool in the pan for a minimum of 20 minutes before cutting. Makes 9-12 brownies, depending on size.
* Be careful to NOT OVER-BAKE otherwise your brownies will over-hardened while cooling.