Fudgy Scharfrenberger Brownies

(modified from the Scharffenberger Website)

1/8 cup chickpea (garbanzo bean) flour
1/8 cup tapioca flour
¼ teaspoon xanthan gum
4 squares (8 ounces) Scharffenberger 70% bittersweet chocolate, chopped into pieces
6 tablespoons Earth Balance shortening
¼ teaspoon salt
½ teaspoon pure vanilla extract
½ cup + 1 tablespoon granulated (white) sugar
2 large eggs
½ cup walnuts, chopped

Pre-heat oven to 325 degrees. Oil an 8x8 inch square pan. In a small bowl, combine the chickpea flour, the tapioca flour and the xanthan gum, and mix well. In a medium sized saucepan, heat the chocolate and the shortening over very low heat, stirring occasionally. Whisk until smooth. Remove from heat, and stir in the salt, vanilla and sugar. Add the eggs one at a time, stirring after each one. Then add the flour mixture and stir briskly for about 1 minute, or until the mixture thickens and becomes smooth and shiny and pulls away from the edges of the pan; (this may take a little longer than 1 minute. It´s very important that the mixture thickens and becomes shiny, otherwise the brownies may fall apart too easily). Stir in the nuts. Pour mixture into the pan and smooth the top. Bake about 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. (Brownies will be very bubbly when first done; this is okay, they will firm up as they cool). When firm, cut into squares with a metal spatula. (In my opinion, these taste best the second day. They also freeze well; just remove from freezer and thaw a few hours before serving).

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