Gooey Walnut Brownie Goodness.

Did you know flour is the ingredient that makes the difference between a fudgy brownie and a cakey brownie—the more flour you add, the cakier it gets. Nowadays there is a truckload of gluten free ingredients, from nuts (like almonds) to grains (like oats) to legumes (like chickpeas). These come in handy if you have a gluten allergy or intolerance—or if you want a super-fudgy brownie.

Thanks to the walnuts’ buttery fat and gluten free, the result is rich, crackly, and halfway to chocolate ganache.

PREP TIME: 15 minutes
COOK TIME: 35 minutes
MAKES: One 20 cm square pan

Ingredients 

• ²/₃ cup plus ¾ cup (180 gr) chopped walnuts
• ¹/₂ cup (115 gr) unsalted butter
• 1 cup (80 gr) cocoa powder
• 1 ¹/₄ cups (250 gr) granulated sugar
• ¹/₄ teaspoon salt
• 2 large eggs

Directions

1. Heat the oven to 180°C. Line a 20 cm square baking dish with parchment, with overhang on two sides to lift out the baked brownies.
2. Place ⅔ cup (80 gr) of the walnuts on a baking sheet and toast in the oven for 7 to 10 minutes, until fragrant and golden brown.
3. While those cool, add the remaining ¾ cup (90 gr) walnuts to a food processor and pulse in short bursts until a crumbly meal forms. (Don’t take it too far, or you’ll end up with walnut butter.)
4. Add the butter to a medium saucepan and set over low heat. When that’s melted, remove from the heat and use a wooden spoon to stir in the cocoa powder, then the sugar and salt. Add the eggs one at a time, stirring after each addition until incorporated. Set a timer and mix for 2 minutes (briskly), until the batter is smooth and glossy. Stir in the walnut flour, then the toasted walnuts.
5. Bake for about 25 minutes, until puffed around the edges with a glossy-crackly top and a toothpick inserted near a corner comes out mostly clean. Let cool until room temperature, then remove from the pan and cut into squares.