Perfected my gluten free brownie...moist, dense, and of course...fudgy! the way real brownies outta be. you'll never notice the difference. Use half sugar, half stevia to lower the calories as well..you still won't notice the difference! Butter flavored palm oil or another butter substitute can also be used in place of regular butter without change. Regular white flour can be used as well to substitute the gluten free flour with the same delicious results!
Preheat oven to 350 degrees. Line an 8-9 in square baking dish with foil (allow a couple inches of over lap to use to lift the brownies out later) and grease it. Grind the walnuts to a fine powdery texture (a small food processor is ideal. add the flour blend, salt, and guar gum and blend thoroughly. set aside.
roughly chop the chocolate and butter and put in a saucepan over medium low heat, stirring constantly until smoothly melted. remove from heat and cool slightly (about 15 mins, so as not to scramble the eggs!)
Add the sugar, eggs and vanilla and combine. add the flour and walnut blend and combine. stir in the chips. pour into prepared pan and bake for 30 mins or until mostly set. I like mine on the fudgier side so I tend to take them out a couple mins earlier. cool in the pan for 5-10 mins, and then carefully pull them out using the overlapping foil on the sides and cool on a wire rack. this keeps them from continuing to cook in the hot pan, while speeding up the cool down time so you can hurry up and devour them with your friends and family! cut into squares when mostly cool. I would recommend a double batch for more than three people..yeah they are THAT yummy!