I made these gluten free brownies  for my first gluten free tasting party and these were the biggest hit.  In fact, I used oil instead of butter to make them dairy-free.  These brownies are very rich, chocolaty and moist.  I like to keep them in the oven for 5 minutes less than the recipe because in my book, fudgy and slightly underbaked brownies are the winners.  

I had just finished my second melt-in-your-mouth brownie and complimented the hostess on her good taste. I could have sworn she had used my absolute all-time favorite Ghiradelli triple fudge brownie mix. I asked her in a jokingly conspiratorial tone to admit that’s where she got the recipe. Nope! The hostess had used Blends by Orly’s gluten-free Sydney Blend. So what if I’d been wrong? There was a third brownie waiting for me.
— Joel D. (Chocolate Brownie Enthusiast)

Orly's Gluten Free Dark Chocolate Walnut Brownies

Makes 9 large brownies or 16 small brownies

1 cup (250g) butter

1 cup (300g) tightly packed brown sugar
3 eggs
1 cup (250g) dark chocolate, melted
½ cup (80g) Sydney Blend
½ tsp baking powder
½ cup (65g) cocoa powder
Pinch of salt
¾ heaping cup (100g) walnuts chopped
1 cup (100g) mini marshmallows  

Heat: Pre-heat oven to 350 degrees F.  Grease and line a 9" square tin with baking paper. 

Mix: In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 3 minutes.  Add eggs, one at a time. Add the melted chocolate and mix until fully incorporated.   In a separate bowl, mix together Sydney Blend, baking powder, salt, and cocoa powder.   Add the dry ingredients to the wet and mix on medium-high speed until combined into a thick batter.  Add walnuts (or pecans) and marshmallows (or chocolate chips) and incorporate through the mixture.  Pour the batter into the pan and use a spatula to spread it evenly.

Bake: Bake brownies on center rack for 40-45 minutes.  After cooling, dust brownies with icing sugar or cocoa and serve with vanilla ice cream.