Indulge in these rich and fudgy gluten-free cocoa brownies, made with a blend of nutritious flours and loaded with chocolatey goodness.
Ingredients
1 cup walnuts
1 cup chocolate chips
1/3 cup cocoa powder
1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup teff flour
1 teaspoon xanthan gum
a pinch salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Method
Start by collecting all necessary ingredients. Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
In a bowl, mix chopped walnuts and chocolate chips with a teaspoon of cocoa powder until coated, then set aside. In a separate bowl, whisk together tapioca flour, sorghum flour, teff flour, 1/3 cup of cocoa powder, xanthan gum, and a pinch of salt.
In a large bowl, beat together butter and sugar until the mixture becomes light and airy. Add in the eggs and vanilla extract, mixing until well incorporated.
Slowly add the dry flour mixture to the butter and sugar blend, stirring until fully combined. Carefully fold in the chocolate chips and walnuts until evenly distributed.
Transfer the brownie batter into the greased baking dish, spreading it out to create an even layer.
Bake for about 25 minutes, or until the top looks set and the edges start to pull away from the sides of the pan.
