Brownies with Italian Chestnut Flour (gluten free)

� pound (2 sticks) sweet butter
4 ounces unsweetened chocolate
4 eggs
2 cups granulated sugar
2/3 cup sifted Dowd and Rogers Italian chestnut flour
� teaspoon baking powder
1 teaspoon vanilla extract
2/3 cup coarsely chopped roasted chestnuts or walnuts

Preheat oven to 350� F. Grease 9x12 inch baking pan. Microwave chocolate and butter in microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. When melted, set aside to cool. Beat eggs and sugar until thick and lemon colored; add vanilla. Fold chocolate mixture into eggs and sugar. Mix thoroughly. Sift in chestnut flour and baking powder and fold gently into batter, mixing until just blended. Fold in chestnuts or walnuts. Pour into prepared pan. Bake for 35 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Allow brownies to cool in pan for 30 minutes before cutting into squares.

Makes 28 brownies