These rich chocolate brownies are gluten-free– but you would not even know it!

Yield: 12 brownies

Ingredients:

• 1⁄4 cup cocoa powder
• 1 cup sugar
• 1⁄2 teaspoon salt
• 2/3 cup tapioca flour
• 1/3 cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1⁄2 cup plain walnuts, chopped finely
• 1⁄2 cup butter
• 1⁄2 cup milk
• 4 whole eggs
• 1 1⁄2 teaspoons vanilla extract

Directions:

• Preheat oven to 350oF. Grease bottom of 8-inch square pan, leaving sides ungreased.
• Place butter in the top of a double boiler over hot water and stir until melted. Add cocoa powder and whisk until fully incorporated. Remove from heat.
• Mix sugar, salt, tapioca flour, potato starch, xanthan gum and baking soda until blended. Add dry blend to chocolate mixture.
• Blend together the milk, eggs and vanilla extract. Add to chocolate batter. Mix in walnut pieces.
  Pour batter into prepared pan. Bake for 20-25 minutes until set. Allow to cool before cutting.

Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.

Nutrition Facts (serving size 1 brownie): Calories 240, Calories from Fat 110, Total Fat 13g, Saturated Fat 6g, Cholesterol 85mg, Sodium 300mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 18g, Protein 4g