Gluten Free Walnut Carob Brownies Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Steps:

• Preheat the oven to 350° and prepare an 8×8 or 9×9 or 7x11 inch baking dish with non-stick spray.
• Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler.
• Stir in sugar and vanilla. Add the eggs.
• In a separate bowl, whisk together cornstarch and unsweetened cocoa powder.
• Stir these dry ingredients into the chocolate mixture. Since you're not stirring flour and activating gluten you'll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor).
• Spread brownie batter in the prepared baking dish.
• Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.