Gluten-Free Brownies

Ingredients:

• 3/4 cup Spelt flour

• 1/4 tsp baking soda

• 1/4 unsweetened cocoa powder

• 3/4 cup sugar

• 1/3 cup butter/margarine

• 3 tbsp water

• 1 cup semi-sweet chocolate chips

• 4 eggs, beaten*

• 1 tsp vanilla extract

• 1/2 cup chopped pecans

1. Heat oven to 325 °F. Grease 9 inch square baking pan.

2. Mix together flour, baking soda and cocoa powder.

3. In a small saucepan, combine butter, sugar and water. Bring to a boil over medium heat. Remove from heat.

4. Stir in chocolate chips and vanilla extract until chocolate is melted and liquid is smooth. Allow to cool completely. This will ensure light, moist brownies.

5. Stir in eggs into flour mixture until smooth. Stir in nuts.

6. Pour into pan and bake for 30 - 35 minutes. Brownies are done when a toothpick inserted into center of pan comes out clean.

7. Allow to cool completely before cutting.

Yields 16 brownies.

Unbelievably moist brownies

Notes & Tips:

• Normally, I make these brownies with all-purpose flour. But because of some complications I have to be on a wheat and diary-free diet for a few weeks.

• *When making with all-purpose flour, use only 2 eggs.

• The unsweetened cocoa powder reduces the amount of sugar in the brownies.

• You can choose to use 2 cups semi-sweet chocolate chips and no coco powder. If you do this, don't melt all the chocolate chips. Add 1 cup into the batter when you add the nuts.