*Note: the brownie in this photo disappeared immediately after the photo was taken....
Mary’s Gluten Free Cake Brownies
¼ c. pure cocoa powder
1 c. natural sugar
½ c. tapioca flour
½ c. potato starch
1 t. xanthan gum
1 t. baking soda
½ c. plain walnuts, chopped
1/2 cup butter
1/2 cup or less almond milk, milk, or similar beverage
1 t. vanilla extract
Preheat oven to 350 degrees. Grease bottom of 9” cast iron skillet, leaving sides ungreased which allows batter to climb. Mix butter and cocoa in bowl over hot water, as in a double boiler. Mix dry ingredients. Add to chocolate. Blend wet ingredients and add to batter. Add nuts. Bake for 25 minutes or test with toothpick for desired doneness. Cool before cutting.
Heat one Endangered Species chocolate bar (about 3 1/2 oz.) with a few tablespoons of hot water over low heat. Blend until smooth. Add a few drops vanilla or almond extract. Pour over cooked brownies.