2 2/3 cups sugar (My husband commented, these were not sweet. He did not know how much sugar was in the brownies but he is right. They were just right, no cloying aftertaste.)
1 1/2 cups potato starch
3/4 cup cocoa
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup walnuts, coarsely chopped
I spread chocolate chips on top and put the brownies back in the oven for a minute. I then spread the chips over the brownie pudding, not the brownies. Hubby likes them without frosting.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the eggs, sugar, potato starch, cocoa, oil and vanilla into a large bowl.
Mix it all together until it is smooth.
Add chopped walnuts.
Line a 9 x 13 inch pan with parchment paper and pour the batter into the pan.
Bake for 30 minutes, or until a cake tester inserted into the brownies’s center comes out mostly clean, and the top is light brown and crispy.
Do not overbake.
When you remove the pan from the oven, allow it to cool completely.
Allow it to set for a few minutes and then slice.