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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.


6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans


Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!


This brownie recipe requires very few ingredients which always makes things easy when you’re trying to make a quick sweet. I used half coconut oil to make them a little healthier.


1/2 cup organic unsalted butter melted

1/2 cup coconut oil melted

1/2 cup semi-sweet chocolate chips

1 1/2 cane sugar

4 large organic eggs

1 whole wheat flour

1/2 cup spelt light flour

1/3 cup unsweetened cocoa

1/2 tsp sea salt

3/4 cup any type chocolate chips


Pre-heat oven to 350 degrees. in a microwave safe bowl melt oil, butter and chocolate chips on medium for 1 minute. if still not melted try another  30 seconds. Let cool for a few minutes. Mix in sugar and eggs. Whisk in flours, unsweetened cocoa and sea salt. Add in chocolate chips and pour batter into 9X12 sprayed baking pan. Bake for 25-30 minutes. Let cool before cutting. Enjoy!

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