Gluten Free Brownies
(Gluten-Free Baking Classics – 2nd Edition Annalise Roberts)
2/3 cup Brown Rice Flour Mix (see below)
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon xanthan gum
2 ozs. unsweetened chocolate
4 ozs. semisweet chocolate
½ cup unsalted butter
1 ¼ cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
¾ cup chopped toasted walnuts, optional (Bake walnuts about 5 minutes in preheated 350oF oven)
Preheat oven to 325oF. Position rack in lower-middle oven. Line bottom and sides of 8-inch square baking pan with foil and grease with cooking spray.
Combine flour, salt, baking powder, and xanthan gum in a small bowl. Set aside.
Melt chocolate and butter in a heavy, medium-size saucepan (or double boiler) 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. Stir in nuts.
Pour batter into prepared pan and place in center of oven. Bake about 45 minutes or until a tester inserted into the center comes out with wet crumbs. Cool in pan on rack for 5 minutes. Remove brownies from pan by lifting out foil, and cool completely on rack. Cut into squares or triangles.
Brownies can be stored in refrigerator for up to five days or in freezer for four weeks; wrap in plastic wrap and then in foil.
Brown Rice Flour Mix:
2 Parts Brown Rice Flour (extra finely ground)
2/3 Part Potato starch (NOT potato flour)
1/3 Part Tapioca flour (also known as starch)