Food may satisfy our hunger but sweets satisfy our soul. Unlike, savory staples, dessert is biologically unnecessary, says food historian and author, Michael Krondle. Yet, when we see something fascinating it is hard to resist our senses. That’s exactly what happened when I saw Lizzy’s egg shaped Brownies. I was not able to get that off from my mind. I didn’t dare to bake brownies in egg shells but thought to do a small batch just as I always do for my family and friends.
When I want to treat a chocolate lover this is the recipe that comes to my mind. It is the best and very easy to make. The brownies are fudge-y with a combination of walnut crunch to it. My family loves to have brownies warm with vanilla ice cream.
Anytime Walnut Brownies (GF) [ VIDEO on You tube]
Ingredients:
1/4 cup soy flour
3 tbsp brown rice flour
3/4 cup soft brown sugar
4 oz. GF dark chocolate
2 eggs
1/2 cup butter
1 1/2 tsp vanilla extract
2/3 cup walnuts, chopped
pinch of salt
1/8 tsp xanthum gum
1/8 tsp baking powder or baking soda (both work)
For white chocolate chip brownies, I used 3 eggs and 3/4 cup butter, orange zest in place of vanilla and white chocolate chips for walnuts
Method:
Update February 2022
Check out the video for guidance
1. Preheat the oven to 350degrees F. Grease a 8×8″ pan lined with foil. Melt butter and chocolate in a microwave safe bowl.
2. Mix soy flour, brown rice flour, xanthum gum, baking soda and salt in a bowl. Whisk in sugar to the melted butter and chocolate mixture (Don’t be concerned when the smooth mixture turns grainy).
3. One by one add in the eggs. Whisk it all together. Add flour and vanilla (or orange zest). Mix it well until fully incorporated. Fold in the chopped walnuts (or white chocolate chips).
4. Scrape the batter into the prepared pan. Bake the brownies for 20-30 minutes. Gluten free flour bakes bake faster so check after 15 minutes if the sides look baked and not the center then cover it with a foil leaving n opening in the center.
5. Transfer the baked brownies pan to a rack and cool the brownies to room temperature. When they are completely cool turn out (gently) onto a cutting board and cut into squares.
Like all brownies they can be eaten on their own or with a cup of milk, coffee or topped off with ice cream.
I made mini brownie bites sometime later for the school kids with white chocolate chips using the same recipe but increased the butter and egg. I added orange zest to the brownie batter in case the kids trace the odor of soy flour, however they did not.
Kiri W.
Wow, these look sooo tasty! Thick and chewy and mmmm. Plus my mom thinks walnuts are the perfect food, so she’d love these, too!
Tina
There is such a vast amount of different kinds of flour out there and it is fun to experiment. These look delicious and have that middle texture-not too fudgy and not too cakey. Big walnuts are my preference in brownies. Now I am craving them-yum!
Malti
Brownies are my all time favourite snack.They are delish! After your chapatti post I now add soy flour to our chapatti flour. It tastes good. We never found any distinct odour, rather it gives softer chapatti.
Balvinder ( Neetu)
Thanks Kiri, Tina and Malti for liking my post. Walnuts are the classic way to make brownies and they are the best.
Tina Just like other soy products soy flour contains essential nutrients important for healthy living.
Malti, soy flour is slightly bitter but its bitterness goes off if you mix with other flours.
kankana
i am not much of a sweet tooth person but a brownie is something i always enjoy and it sure does satisfies my soul 🙂
Nava.K
I am not really into desserts but sure these walnuts as a treat will be great, lovely and yummy.
Britne @ Shabbott's Habits
I’ve never tried gluten-free baking before but brownies would be the obvious place to start (who doesn’t love any type of brownie!?!?). Thanks for sharing – these look amazing!
Kiran @ KiranTarun.com
I agree with Britney. Brownie is the first recipe I would personally try for gluten-free baking.
THose looks so drool-worthy 🙂
gobakeyourself
Since you posted so kindly on my brownies, I am going to mention yours – WOW! The picture makes me want to go throw away all my plain flour no joke 🙂
I love how talented you are to adapt recipes or create such delicious dishes while keeping it gluten free – healthy and awesome 🙂
Regards
Choc Chip Uru
Sudha
This looks yummmmm!The addition of xanthum gum was new to me – thanks for mentioning.Will be on the lookout for this the next time I bake brownies.Makes me want to take a bite right away!
Balvinder ( Neetu)
Sudha, Xanthum gum is used only in Gluten free flours to provide some binding.