GF Walnut Brownie 🍪

This recipe was adapted from an original one found on Marmiton.fr and modified to be diary free and gluten free.

Ingredients

• 225g of dark chocolate, 70% cocoa and above recommended
• 225g of coconut oil
• 4 eggs
• 140g of sugar, coconut sugar recommended
• 140g of walnut and/or pecan in pieces, for a medium nut density
• 70g of gluten free flour, coconut flour recommended
• 1 teaspoon of baking powder

Instructions

1. Pre-heat the oven to 365F (180C)
2. Put the chocolate and coconut oil in a glass bowl
3. Heat up 2 cups of water in a small pot and put the bowl over, if the bowl touches the water remove some water
4. Reduce the heat if it boils too hard, we just need it warm enough to melt the chocolate and coconut oil together
5. Mix the chocolate and coconut oil with a spatula until fully melted, turn off the heat
6. In a mixing bowl, mix the eggs and the sugar together with a whisk
7. Add the chocolate to the egg mixture and mix together gently but just enough for an even texture. If you mix too much the dough will become too dense.
8. In another mixing bowl, mix the flour and baking powder together
9. Add the flour to the chocolate mixture and mix together
10. Add the nuts to the mixing bowl and mix together using a spatula
11. Lay parchment paper in a brownie pan and pour the brownie dough
12. Lay the dough evenly in the pan and put on the middle oven rack for 25 minutes
13. Remove the pan from the oven and insert a knife into the cake, if only the tip has a little bit of cake mixture left on it, this is the sign of moist brownie. If there is too much cake mixture on the knife, put it back for another 5 minutes and check again.
14. Let cool down for 5 minutes
15. Attempt to pull the brownie out of the hot pan to avoid cooking it any longer, that will help give a moist texture to the cake
16. Yum yum!