Dark Chocolate brownies (gluten-free)

By dlpedersen

These brownies are moist, decadent and gluten free

Ingredients

• 3 ounces unsweetened chocolate (100 percent cacao)
• 1 1/2 sticks organic unsalted butter, cut into pieces
• 1 1/2 cups organic sugar
• 3 large Organic eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 cup Organic oat flour
• 1/4 cup Hershey's special dark unsweetened cocoa
• 1 cup chopped walnuts
• 8-inch square baking pan.
• I try to use all organic, but it's not necessary.

Preparation

Step 1

Heat oven to 325°F with rack in middle. Lightly grease or butter pan and line with crisscrossed sheets of parchment paper.

Melt chocolate with butter in a med bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove bowl from pan.

Add sugar and whisk well.

Add eggs, 1 at a time, whisking well after each addition, and whisk mixture vigorously until smooth and cohesive.

Whisk in vanilla and salt.

Add flour and cocoa and stir with whisk until incorporated and batter is smooth.

Fold in nuts.

Spread batter evenly in pan and bake exactly 40 minutes.

Cool brownies completely in pan on a rack.

To remove them easily from the pan, use the parchment overhangs to lift the brownies, still on the parchment, from the pan. Cut brownies into squares