These perfectly fudgy and chewy gluten free brownies are filled with nuts and three kinds of chocolate. They are perfect to cure any chocolate craving.
Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
In a microwave safe bowl, melt chopped dark chocolate and vegan butter on 50% power for about 2 minutes. Stir to completely melt into a smooth chocolate. Set aside to cool while you gather the remaining ingredients.
4 ounces Dark Chocolate, ½ Cup Vegan Butter
Pour the melted chocolate into a large bowl. Add white and brown sugar. Whisk together until combined.
¾ Cup Light Brown Sugar, ¾ Cup Sugar
Add the eggs and vanilla to the chocolate mixture. Whisk vigorously for 1 minute. It will seem like a lot of whisking, but this step is crucial to get the shiny top on the finished brownies.
3 Eggs, 1 teaspoon Vanilla
Add the flour, cocoa powder and salt to the chocolate mixture. Fold together with a spatula until all of the dry ingredients are incorporated.
¾ C + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, ½ teaspoon Salt
Add most of the chocolate chips and walnuts to the batter. Reserving a small amount to sprinkle on top of the brownies. Fold together until evenly mixed.
½ Cup Allergen Free Chocolate Chips, 1 Cup Walnuts
Spread the brownie batter into your prepared pan. Sprinkle the remaining chocolate chips and nuts on top.
Bake in preheated oven for 25-28 minutes until a toothpick inserted in the middle comes out with just a few crumbs.
Remove from oven and cool completely before cutting, about 2 hours.
Video
Notes
Storage: Store leftover brownies in an airtight container at room temperature for 3-4 days.