- Prep time 15 minutes
- Total time 50 minutes
- Portion size 20 servings
Ingredients
Method
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate with butter and cream, stirring until smooth. Remove from heat; let cool.
Preheat oven to 350°F. In large bowl, whisk together eggs, sugar, cocoa powder, rice flour and vanilla. Stir in melted choc olate mixture and walnuts. Pour into 9inch square cake pan. Bake until brownies spring back when pressed lightly, about 35 minutes. Let cool completely in pan on wire rack. Cut into squares.
Make-ahead
Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 2 months.
Nutritional facts Per serving: about
- Calories 260
- Total fat 18 g
- Saturated fat 10 g
- Cholesterol 65 mg
- Sodium 20 mg
- Total carbohydrate 22 g
- Fibre 2 g
- Sugars 18 g
- Protein 2 g
