Submitted by: Cynthia Crkvenac
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Finally a gluten-free brownie recipe that actually tastes like a brownie! You will eat these and feel like you are completely cheating - but you are NOT!
Position an oven rack in the lower third of the oven, and preheat oven to 325ºF. Line the bottom and sides of an 8x8-inch baking pan with parchment paper.
Add 1-2 inches of water to a medium saucepan. Heat water until barely simmering. Combine butter, coconut sugar, cacao powder, and sea salt in a medium glass bowl. Rest the bowl over simmering water (do NOT let the bowl touch the water). Stir the mixture occasionally until the butter has melted. Remove bowl from heat and set aside until the mixture is just warm, not hot. (Pour the contents of the bowl into a mixing bowl to cool a bit faster.)
When the mixture has cooled a bit, stir in vanilla extract. Add eggs, one at a time, stirring vigorously after each one. When the batter is well-blended, add almond flour and mix very well. Stir in chopped walnuts.
Pour batter into parchment-lined baking dish, and use a spatula to spread it out evenly. Bake 20-30 minutes, until a toothpick inserted in center comes out almost clean.
Remove from oven, and let brownies cool completely before removing from pan. For the cleanest lines when cutting, place brownies in the freezer for 20-30 minutes to firm up before cutting.