Ingredients
Brownie Base:
3 squares unsweetened chocolate
6 tablespoons unsalted butter
1 cup sugar
¼ teaspoon salt
2 eggs, lightly beaten
1 ½ teaspoons vanilla extract
½ cup almond flour
Walnut Topping:
4 tablespoons unsalted butter
¼ cup sugar
¾ cup dark brown sugar
2 tablespoons almond flour
2 eggs, lightly beaten
1 ½ teaspoons vanilla extract
3 cups chopped walnuts
Directions
- Prepare the base: Melt chocolate with butter in heavy saucepan over very low heat. Remove from heat.
- Stir sugar and salt into chocolate mixture. Add eggs and vanilla, blend well. Fold in almond flour. Spread into a greased 9x9 pan. Place in refrigerator and chill for 2 hours.
- Preheat oven to 350 degrees
- About 10 minutes before baking, prepare Walnut Topping: Melt butter in heavy saucepan over low heat. Stir in sugars, cook stirring constantly for 1 minute. Remove from heat.
- Stir in flour and eggs; blend thoroughly. Return to low heat, cook stirring constantly for 3 minutes, do not overcook or eggs will curdle. Remove from heat. Stir in vanilla and walnuts. Spread evenly over chilled brownie base.
- Bake for 40-50 minutes until wooden toothpick inserted 2” from center comes out barely moist and top of brownie is dry. Cool in pan on wire rack. Cover, let stand 8 hours or overnight before slicing.
Winner: Best Gluten Free Recipe from a Home Cook
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Karin Lazarus
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