8 Oz American Almond® Blanched Almond Flour  
10 Oz Rice flour
4 Oz Tapioca flour (starch)
4 Oz Cornstarch
4 Oz Cocoa powder 
1/2 Oz Baking powder
1 Lb Unsalted butter 
2 Lb Semi-sweet or bittersweet chocolate 
12 Oz Maple syrup or dark brown sugar
1 Lb 2 Oz Eggs
2 Lbs Granulated sugar
1 Fl.Oz Vanilla extract
1/2 Oz Salt
1 Lbs 8 Oz Walnuts, chopped


Stir together the American Almond® Blanched Almond Flour, rice flour, tapioca flour, cornstarch, cocoa powder and baking powder. Set aside.

Combine the butter and chocolate in a bowl over simmering water. Melt the mixture to 110°F.  Set aside.

Whip the maple syrup or brown sugar, eggs, granulated sugar, vanilla extract and salt until well combined.  Stir in the melted chocolate mixture, the dry ingredients and then the walnuts.

Spread the mixture on a parchment-lined sheet pan.

Bake at 350°F until the brownies are just set and bounce back when lightly pressed, approximately 25 to 30 minutes.

Cool the brownies then refrigerate or freeze until firm.

Loosen the edge of the brownies from the pan with a plastic scraper.  Invert the pan onto the backside of a sheet pan. If the brownies stick, hold the pan briefly over a heat source to release.  Cut the brownies into uniform bars or squares.

Formula courtesy of American Almond