Gooey or cake-y? How about both? These classic treats fit the bill with everything you wished for (excepting cannabis). Skip the walnuts if need be, but don't pass up this recipe!
Yield: about 24, 1.5-ounce brownies.
Time to make: 20 minutes active, 45 minutes baking.
Tools needed: 1 medium, microwave-proof bowl. 1 large bowl. 1 medium bowl. Measuring cups and spoons. Whisk. 9 inch X 13 inch metal baking pan. 2 pieces bakers parchment. NOTE: Be sure to read "substitutions" below.
Corona flour mix
Place all flour mix ingredients in a large zip lock plastic bag. Seal, then shake and twirl to mix thoroughly. Let stand until dust settles.
1) Place an oven rack in the middle position and heat oven to 325 F. Line a 9” X 13” baking pan with 2 crossing-over pieces of parchment, creating a "Sling". Lightly spray with cooking oil. Add flour, salt, xanthan gum and baking powder to a medium bowl and mix well.
2) Put butter and chocolate into a microwave-proof bowl. On high setting, microwave 1 1/2 minutes, stopping every 30 seconds to stir with a fork. When melted, pour into a large bowl, and allow to cool slightly. Whisk in the sugar. Add the eggs one at a time, whisking to incorporate. Whisk in the vanilla. Fold in the flour in three additions, stirring until just incorporated.
3) Scrape batter into pan and top with nuts. Bake 45 minutes or until an inserted toothpick comes out with just a few crumbs. Remove to a cooling rack and allow to cool completely before cutting and eating.
Substitutions and modifications: You can use 1 tablespoon of de-caf espresso instead of the vanilla extract. You can substitute aluminum foil for the baker's parchment - but spray it with cooking oil. You can eliminate the nuts or substitute with pecans or hazelnuts. Finally, you can substitute up to 1/3 the butter with coconut oil.