Dark Chocolate Walnut Brownies – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 175°C (345°F) and line a 20 ×20 pan with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate and butter in a double boiler.

   Double boiler (bain-marie)
3. 3
   Add the sugar and mix.
4. 4
   Add the eggs and beat until smooth.

   Hand mixerorWhisk
5. 5
   Sift the gluten-free flour blend and cocoa over it, add the salt and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold the gluten-free flour blend in gently and don't beat after it goes in: too much mixing develops gluten, and the brownies come out cakey instead of dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan and sprinkle the walnuts on top.

   Baking pan
7. 7
   Bake 22–25 minutes, until the edges are set and the center is still slightly soft.

   ⚙ BakingOvenBaking pan

   💡Take them out of the oven while the center is still soft: brownies keep setting as they cool.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool completely before cutting into squares.

   Knife