Gluten Free Brownies

This recipe is one of my personal favorites. You can also use all purpose flour for regular brownies.

Ingredients

1 cup (2 sticks) unsalted butter
4 oz. bittersweet chocolate, chopped
1 1/3 cups Gluten-Free Flour Blend (see below)
1/3 cup cocoa

½ tsp. sea salt
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract

1 tsp.  espresso powder or 1 Tbsp.  strong coffee

Preparation

Preheat the oven to 325°F (160°C). Butter and flour a 9×9” baking pan. In a saucepan, melt the butter and chocolate over low heat. Add the coffee. Set aside to cool.

In another bowl mix the flour, cocoa and salt together and set aside.

In another bowl mix the eggs and sugar together being sure not to mix too much air into the mixture. Add the vanilla.

Slowly add the chocolate and butter combination to the sugar and eggs, mixing all the while but again, do not whip too much air in as you want the brownies to be rich and dense.

Mix the flour in to the chocolate mix and pour into prepared baking pan.

Bake for about 30-35 minutes or until just set in the middle and slightly dry around edges only (do not over-bake). Let cool completely. Dust with cocoa powder, if desired.

Notes: The original recipe used semi-sweet chocolate chips and I have made it with bitter-sweet chips and unsweetened. The recipe turned out fine.

Special Instructions: I add a single shot of espresso to the butter and chocolate mixture instead of espresso powder or coffee.

*Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.