Chocolate and coconut oil melt together over simmering water, then whisk with coconut sugar, coconut milk, and a kuzu slurry before meeting almond, sorghum, and tapioca flours for fudgy, walnut-flecked brownies.
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Preheat oven to 350°F (convection oven to 300°F). Oil and flour 9-inch square pan and line with parchment.
In bowl, whisk together almond flour, sorghum flour, tapioca flour, cocoa powder, salt, and powder. Process to combine. Transfer dry ingredients to bowl.
In separate bowl set over water, melt 1 cup of chocolate and coconut oil. Remove from heat and whisk chocolate and coconut oil together. Stir in kuzu-water mixture, coconut sugar, coconut milk, and vanilla. Whisk wet ingredients to emulsify.
Pour wet mixture into dry and stir well. The batter should be stiff. Fold in walnuts and remaining 1/4 cup chocolate.
Transfer batter to pan, place parchment atop brownie. Smooth surface with hands until even.
30 minutes . Cool in pan for about 1 hour (otherwise brownie will crack when cut). Cut edges of brownie away from sides of pan before removing from pan.
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