The Best Gluten Free Brownies Ever...Seriously

Ingredients

• 0.5 cups chopped walnuts , Optional
• 6 ounces semisweet chocolate chips
• 1 teaspoon unsweetened cocoa powder
• 0.25 cups tapioca flour
• 0.25 cups sorghum flour
• 0.25 cups teff flour
• 0.33 cups unsweetened cocoa powder
• 1 teaspoon xanthan gum
• 1 pinch salt
• 0.5 cups butter , room temperature
• 1 cup white sugar
• 2 large eggs , beaten
• 1 teaspoon vanilla extract

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.

2. 2

   Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.

3. 3

   Beat butter and sugar together in a separate large bowl until creamy and lighter in color. Stir in eggs and vanilla extract.

4. 4

   Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips.

5. 5

   Spread batter into the prepared baking pan.

6. 6

   Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.