This is the best Brownie I have ever eaten ... gluten free or not. My husband, who is not gluten free, loves it too. Enjoy! ~ GlutenFreeSuzieQ
Best Gluten-Free Brownie
2 sticks butter, melted
3/4 cup cocoa
2 cups sugar
4 eggs, room temperature
2 tsp vanilla
1 cup gluten free flour mixture
1/2 tsp xanthan gum
1/2 tsp salt
2 cups semisweet chocolate chunks
Preheat oven to 350. Whisk cocoa into melted butter. Stir in
sugar. Add eggs one at a time, stirring well after each. Stir in vanilla. Add
flour, xanthan gum, and salt. Stir in chocolate chunks.
Grease the bottom of a 9x13 pan. Pour in batter. Bake for
25-35 minutes.
The trick to making brownies that are really good is to not
over beat the batter after the flour is added, just like when you're making pancakes.
Stir only as much as necessary. I don't use a mixer for that reason.
Why the difference in the baking times? Because the recipe I
have calls for only 25 minutes, but I always cook them for at least 30,
sometimes longer.
I can tell they are done when the edges look crusty and the
center is set. I then let them stand on the counter for half an hour before
digging in, to let them finish setting. They will fall apart when they are
still warm, so if you have a problem with that, stick the pan in the fridge.
But I personally love hot brownies that fall apart. Yummy!
Alright, these are seriously so good and gooey and
chocolaty. I've had this recipe for years and it works perfectly gluten free
because there is hardly any flour in it at all. The top comes out flaky, just
like real brownies and they taste ... well you'll just have to make them to
find out.
Taken from internet posted by Melony on
http://killthegluten.blogspot.com/2007/09/homemade-gluten-free-brownies.html