Gluten Free Brownies

12 Heaping TBSP of Organic Cocoa

½ Lb of Organic Unsalted Butter

4 Whole Eggs

¼ Tsp. Sea Salt

1 Tsp Organic Vanilla

2 Cups Organic Evaporated Cane Sugar

1 Cup Gluten Free Sifted Pastry flour

1 Cup Chopped Raw Pecans


Melt butter and cocoa in double boiler and  mix until smooth.

Beat 4 room temperature whole eggs with the salt until creamy.
 Add vanilla and sugar gradually in four to six equal parts until creamy.

Cool the cocoa mixture till luke warm.

Add the cooled cocoa and butter and fold until streaky, add the flour and fold until streaky, 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 about 20-25 minutes. Check with a toothpick after 20 minutes, when the toothpick is still wet and gooey at the bottom (if you over cook them they will turn out dry and cake like), remove from the oven and let cool.

Cut into 2”x 3” pieces, recipe will yield about 24 moist and fudge like delicious brownies.