Topped with raspberries and chocolate sauce
1/4 cup GF flour
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/3 cup unsweetened cocoa powder
2 large eggs, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 cup broken or chopped walnuts or pecans
4 ounces bittersweet chocolate, coarsely chopped
1. Melt together the butter and half of the chocolate, and take the saucepan off the heat.
2. Add sugar, eggs and vanilla, and beat the mixture well.
3. Stir in cooa powder, flour, salt, nuts, and the remainder of the chopped chocolate.
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F (gas mark 3, or 165 C) for about 40 minutes.
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