These are our favorite brownies — and they are loved by pretty much everyone who tastes them, health food lover or not! Imagine my surprise when I made them with gluten-free flours and they turned out even better!
Gluten-Free Chocolate Walnut Brownies
from a recipe entitled “Mocha Brownies with Macadamia Nuts”, modified by Wardee Harmon
Makes 16 brownies
- 1-1/3 cups date sugar
- 3/4 cup unsweetened applesauce
- 2 tablespoons water
- 2 teaspoons flax seed meal
- 2 teaspoons vanilla extract
- 1 cup buckwheat flour
- 1/3 cup millet flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup almond milk, plus additional, if needed, for consistency
- 1/2 cup chopped walnuts
- 1 cup acceptable gluten-free chocolate chips
- 1/4 cup almond milk
- 1 teaspoon agave (or honey)
- 2/3 cup acceptable gluten-free chocolate chips
Preheat oven to 350 degrees. Spray an 8-inch pan with olive oil spray.
In mixing bowl, mix together flax seed meal and water. Let sit for about 5 minutes. Mix in date sugar, applesauce, vanilla and almond milk. Add flours, baking powder, cocoa powder and salt. Add additional almond milk, if necessary. Batter should be a spoonable thick paste. Incorporate walnuts and chocolate chips.
Spoon batter into prepared baking pan. Bake for approximately 40 minutes. Test for doneness by inserting a toothpick, which should come out almost clean. When done, let pan cool on wire rack.
Meanwhile, make the glaze. Heat almond milk and honey in a saucepan until just boiling. Remove from heat. Add chocolate chips. Whisk together until smooth. Cover pan to keep glaze warm until ready to use.
When brownies are somewhat cooled, spread glaze on top. Serve warm or fully cool.
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