Reprinted from The Blood Type Diet Website (www.dadamo.com) Fudgy Brownies Contributed by: Robin Added: Dec 22, 2008 at 05:12 PM Description: This recipe was published in Parade magazine. It caught my eye for two reasons: the low amount of flour listed, and the ease of preparation. This is a good basic recipe and beginner-friendly too. Once you've made it a few times you can so some experimenting--adding espresso powder, cinnamon or allspice, substituting pecans for walnuts, and so on. Ingredients: 5 Tablespoons ghee or unsalted butter, cut in pieces 4 ounces semi- or bitter-sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 3/4 cup sugar or other compliant sweetener (this recipe works best with dry or semi-moist sweeteners) 1/4 teaspoon sea salt 2 large eggs 1/3 cup compliant mild-tasting flour (such as amaranth, millet, oat, rice, spelt, etc) 1 cup walnut pieces How to make it: Preheat oven to 325F. Line an 8x8 inch baking pan with buttered foil or parchment paper. Put a metal bowl over a pan of simmering water. Drop in the butter, top with the chocolate and heat, stirring occasionally, until melted. Remove the bowl and whisk in the sugar and sea salt. One by one, whisk in the eggs, stirring until the mixture is smooth. Add the flour and stir it in gently. Fold in the walnuts. Bake for 30-35 minutes or until the top is dull and a knife inserted into the center comes out clean. When the brownies are cool, peel away the foil or paper and cut into 16 squares.