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Gluten-Free Walnut Brownies

Gluten-Free Walnut Brownies
Prep Time
35 minutes
Number of Servings
12
Ingredients
  • Oil, for 
greasing pan
  • [q:1/3] cup olive oil
  • 4 oz dark chocolate, melted
  • 2 large eggs
  • [q:3/4] cup sugar
  • [q:1/2] cup your favorite gluten-free flour blend*
  • [q:3/4] cup chopped walnuts 
  • 1 Tbsp vanilla extract
Directions
  1. Preheat oven to 350°. 
  2. Oil an 8 by 8-inch square baking pan. Whisk olive oil and melted chocolate together until well combined. Set aside to cool. 
  3. Beat eggs with an electric mixer until thick. Beat in sugar until thoroughly mixed in. Using a rubber spatula, fold in cooled chocolate mixture. 
  4. Using rubber spatula, fold in flour, walnuts, and vanilla. Pour mixture in pan. 
  5. Bake for approximately 25 minutes, or until edges pull away from pan. Let cool before cutting.
Nutrition Info
224 Calories, 5 g Protein, 19 g Carbohydrates, 2 g Fiber, 17 g Total fat (4 g sat, 7 g mono, 4 g poly), 14 mg Sodium, [nutrition:3] Manganese, [nutrition:2] Copper, [nutrition:1] Iron, Magnesium

Gluten-Free Fudge Sauce

Gluten-Free Fudge Sauce
Prep Time
10 minutes prep time + cooling time
Number of Servings
6 servings
Ingredients
  • 1 cup water
  • [q:1/2] cup coconut sugar
  • [q:1/2] cup organic raw blue agave nectar (dark agave)
  • [q:3/4] cup unsweetened cocoa powder
  • 1 Tbsp instant espresso powder (optional)
  • 1 Tbsp pure vanilla extract
Directions
  1. Combine water, coconut sugar, agave, cocoa powder, and espresso powder (if using) in a heavy sauce pan. Bring to a boil over medium heat, stirring until smooth. Boil for 5 minutes or until sauce starts to thicken.
  2. Whisk in vanilla and let cool for about an hour. Sauce will thicken more as it cools.
  3. Store in a covered container in the fridge for up to 10 days. Serve warm or cold.
Nutrition Info
170 Calories, 2 g Protein, 44 g Carbohydrates, 36 g Total sugars (36 g Added sugars), 5 g Fiber, 1 g Total fat (1 g sat), 10 mg Sodium, [nutrition:1] Magnesium, Phosphorus