Here is a gluten free variation of a brownie recipe I found on the internet featuring Ghirardelli chocolate.

Ingredients

• 3/4 cup Ghirardelli premium baking coca
• 1/2 teaspoon baking soda
• 2/3 cup unsalted butter – melted
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1-1/3 cups gluten free flower
• 1 teaspoon gluten free vanilla extract
• 1/2 teaspoon sea salt
• 8oz shelled walnuts
• 12 ounces Ghirardelli premium baking chips – semisweet
• 1/2 tablespoon cinnamon

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cocoa and baking soda; blend in butter until smooth.
   1. Add boiling water; stir until well blended. Stir in sugar, eggs and cinnamon.
   2. Add flower, vanilla and salt. Stir in 3/4 of the walnuts (broken into pieces, as small or big as you like) and backing chips.
3. Pour into greased 13 x 9 inch baking pan. Sprinkle the rest of the walnuts on top (as shown in picture). Bake 36 – 42 minutes or until brownies begin to pull away from sides of the pan. Cool 30 minutes.

Makes about 3 dozen brownies (depending how big you cut them). Enjoy!