Sure to please chocoholics, these brownies are so rich and chocolaty that there's no need for icing. White rice flour (such as Bob's Red Mill) is available in Asian stores, some supermarkets and health-food stores.
- Portion size 25 servings
- Credits : Canadian Living Magazine: April 2011
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and cream, stirring, until smooth. Let cool slightly.
In large bowl, whisk eggs, sugar, cocoa, rice flour and vanilla; whisk in chocolate mixture and walnuts. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven until puffed and cracked at edges, about 35 minutes. Let cool in pan on rack.
Refrigerate until cold, about 1 hour. Cut into squares, wiping knife between cuts. (Make-ahead: Cover and refrigerate for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 14 mg
- Protein 3 g
- Calories 226.0
- Total fat 17 g
- Potassium 143 mg
- Cholesterol 53 mg
- Saturated fat 9 g
- Total carbohydrate 16 g
- Iron 13.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 8.0