The BEST gluten free brownies out there!

I’ve been stocking the freezer for when we return with our four month old!  Yikes!  I can’t believe we are bringing home a baby soon.

Gluten free cooking is not always low maintenance.  In fact, if you don’t cook from a mix, it can be a bit time consuming.  One of my kid’s favorite after school snacks is brownies.  I’m telling you, these brownies do not taste like they are made from rice flour (could be the 3 eggs, butter and chocolate but…).

Try them.  They are easy (relatively) to make and keep for a long time. Yummy gooey goodness!

Brownies

2/3 c rice flour mix

½ tsp salt

½ tsp baking powder

½ tsp xanthan gum

2 oz unsweetened chocolate

4 oz semisweet chocolate

½ c unsalted butter

1 ¼ c sugar

2 tsp vanilla

3 large eggs

1. Preheat oven to 325.  Line bottom and side of 8 inch square baking pan with foil and spray with cooking spray.
2. Combine flour mixture, salt, baking powder, xanthan gum in small bowl. Set aside.
3. Melt chocolate and butter in a heavy pan over low heat.  Remove from heat; 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.
4. Pour batter in prepared pan and place in center of oven.  Bake for 45 minutes.  Cool in pan for 5 minutes.  Removed and cut and eat!

Rice Flour Mix:

for 3 cups
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch