Recipe for Gluten Free Brownies
• 5 oz. semisweet or bittersweet chocolate (I used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free)
• 2 oz. unsweetened chocolate, chopped (I used Sunspire Foods, Organic 100% Unsweetened Baking Bar, 12/4 Oz)
• 8 Tbsp unsalted butter, cut into quarters (For casein free replace with 6 tbsp Earth Balance and 2 tbsp Coconut Oil)
• 3 Tbsp cocoa powder (Hershey's is gluten free)
• 3 large eggs
• 1¼ cups sugar
• 2 tsp vanilla extract
• ½ tsp salt
• 1 cup Gluten Free Flour (this recipe is very forgiving so any GF flour mix will work)
• If the GF flour does not contain xanthan gum, add 1/2 tsp xanthan gum to the GF flour
Preheat the oven to 350° F and oil an 8-inch square baking dish.
You can prepare the warm chocolate mix in two ways. The traditional method would be in a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter (or butter alternative), stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
The busy mom method is to add the two kinds of chocolate and butter (or butter alternative) in a microwave proof bowl and microwave 20 seconds, stir and microwave another 20 seconds. Repeat if the chocolate is still not melted. Then stir in the cocoa powder.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Stir in the warm chocolate mixture until incorporated (try not to lick your fingers).
Then stir in the GF flour (and xanthan gum if needed) until just combined.
Pour the mixture into the prepared pan and bounce it a couple of times on the counter to spread it evenly. Bake for about 35 minutes or until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it. Cool for a bit, but best served warm.