2/3 cup Brown Rice Flour Mix
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp xanthan gum
2 oz. unsweetened chocolate
4 oz. semisweet chocolate
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 tsp. pure vanilla extract
3 large eggs, room temperature
1/4 cup chopped toasted walnuts (optional)
1. Preheat oven to 325 degrees. Line bottom and sides of 8-inch square baking pan with foil and grease with cooking spray.
2. Combine flour, salt, baking powder, and xanthan gum in a small bowl. Set aside.
3. Melt butter and chocolate in a heavy, medium-size saucepan over low heat. Remove from heat and whisk in sugar and vanilla. Whisk in eggs, one at a time, and continue to whisk until mixture is completely smooth and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts if using.
4. Pour batter into prepared pan and place in center of oven. Bake about 45 - 55 minutes or until a tester inserted into the center comes out with wet crumbs. Pour 1/2 cup of semisweet chocolate chips over top of brownie and let sit for 5 - 10 minutes. When all of chocolate has melted, use a knife to spread it all over the top. Remove brownies from pan by lifting out foil, and cool completely on rack. Cut into squares or triangles.
Note: I cut the brownies when they were still warm and they tasted just like a regular brownie. I ate my piece with an ice cold glass of milk, and hubby ate his with ice cream. Store the brownies in an airtight container and transfer to fridge if not eaten after 3 days. Brownies can be frozen but I have not tried it.
Gluten Free Brown Rice Flour mix:
2 cups Brown Rice Flour
2/3 cups Potato Starch
1/3 cups Tapioca Flour
1. Mix all together and store in an airtight container.
