Blend together 8 oz. melted C’est Vivant SemiSweet Chocolate Chips with 15 oz. softened butter.
In a separate bowl, whip together for 4 minutes on high speed: 15 oz. whole eggs, 1 LB 6 oz. granulated sugar and 1 oz. Westco Vanilla Bourbon Concentrate.
Add whipped mixture to melted C’est Vivant Chocolate Chips and softened butter. Mix on low speed until well blended.
Add 5 oz. Lady Ellen Gluten Free All Purpose Flour and 5 oz. walnuts (chopped or halves). Mix on low speed until blended.
Deposit in a paper lined half sheet pan. Spread evenly.
Bake in a 325°F convection oven for approx. 25 minutes.
Let brownie cool down. Remove from pan. Cut as desired.