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6 ounces Rice flour
2 ounces Tapioca flour
2 ounces Cornstarch
1 ounce Cocoa powder
1 teaspoon Baking powder
8 ounces Unsalted butter
1 pound Semisweet or bittersweet chocolate
6 ounces Maple syrup
5 Eggs
1 pound Granulated sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Almond extract
1 teaspoon Salt
12 ounces Walnuts, chopped
16 ounces Chocolate Ganache
1 ounce Cocoa powder, for garnish
48 Walnut halves, for garnish
Yield: 48 Brownies
1. Sift together the rice flour, tapioca, cornstarch, cocoa powder and baking powder. Set aside.

2. Combine the butter and chocolate in a bowl over simmering water. Melt the mixture to 110°F (43°C). Set aside.

3. Whip the maple syrup, eggs, sugar, vanilla and almond extracts until well combined. Stir in the melted chocolate mixture then the walnuts.

4. Spread the mixture on a paper-lined half sheet pan.

5. Bake at 350°F (175°C) until the brownies are set and bounce back when lightly pressed, approximately 35 minutes.

6. Cool the brownies then refrigerate or freeze until firm.

7. 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.

8. Heat the Ganache to 110°F (43°C) and spread it over the brownies. Let firm then cut into 2 x 2 inch (5 x 5 centimeter) squares.

9. Dust the brownies with cocoa powder and place a walnut half in the center of each square.

Notes: Method: Bar cookie
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