Gluten-Free Brownies

Courtesy of Dr. Debbie Novick - 1017 Monterey Vista Way, Encinitas, CA 92024  760-519-1759

12 Heaping Tablespoons of Organic Cocoa

1/2 pound of Organic Unsalted Butter

4 Whole Eggs

1/4 teaspoon of Sea Salt

1 teaspoon of Organic Vanilla

2 Cups of Organic Evaporated Cane Sugar

1 Cup of Gluten Free Sifted All-Purpose Flour

1 Cup Chopped Raw Pecans

Melt butter and cocoa in double boiler and mix until smooth.  Cool the cocoa mixture until it is luke warm.

Beat 4 room termperature whole eggs with the salt until creamy.  Add vanilla and sugar gradually until creamy. 

Add the cooled cocoa and butter to mixure and fold until streaky.  Add the flour and fold until streaky and then add the chopped pecans and fold until the batter is completely mixed and blended together.

Bake the mixture in a 9"x13" greased pan at 350 degrees fahrenheit for 20-25 minutes.  You want to remove from oven when you check the brownies with a toothpick and the toothpick comes out wet and gooey at the bottom.  If you over cook them they will turn out dry and cake like.

Remove from oven and let cool.  Cut into 2"x3" pieces.  Recipe will yield about 24 moist and fudge like delicious brownies.  Enjoy!