Ingredients

• 5 oz Semi-Sweet Chocolate Chips
• 1/2 cup Unsalted Butter
• 2 Eggs large
• 1 cup Brown Sugar
• 1/2 cup Almond Meal/Flour
• 1/4 cup Sorghum Flour
• 1/2 tsp Sea Salt
• 1/4 tsp Baking Soda
• 2 1/2 tsp Vanilla Extract
• 1 pkg Semi-Sweet Chocolate Chips to be sprinkled on top
• 1 cup Chopped Walnuts

Instructions

1. Preheat oven to 350°F. Line an 8 x 8-inch baking pan with foil and use cooking spray to coat the foil so it is easy to remove the brownies.
2. Melt the chocolate and butter together in a small saucepan on the stove top using medium heat; stir frequently to keep it from burning. Once it is completely melted set it aside off of the heat.
3. In a mixing bowl, whisk the eggs together and then add the dark brown sugar. Whisk together until smooth.
4. Next, slowly add the melted butter and chocolate into your mixing bowl a little at a time until evenly combined.
5. In a separate bowl, combine the dry ingredients: almond meal, sorghum flour, sea salt and baking soda; stir together. Add the dry ingredients into the chocolate mixture and mix well until all ingredients are thoroughly incorporated.
6. Next, stir in the vanilla and then incorporate the walnuts and stir until they are evenly distributed.
7. Pour the brownie batter into your prepared pan and smooth out the top. Take a handful of semi sweet chocolate chips and sprinkle over the top; lightly press them into the batter.
8. Now you are ready to put them into your preheated oven. I don't have a very good oven and it usually takes me longer to bake/cook things than others would normally recommend. I checked on the brownies after 30 min and decided to turn the heat up to 400 F. I then cooked them for approx 15 min just until my knife came out clean.
9. Take the brownies out and set them aside to cool. Cut into desired amount (I cut 9 brownies and each one = 6 points in weight watchers fyi =) ) and enjoy the heavenly gluten-free brownie you have just made.