Gluten Free Brownies
Incredibly Delicious brownies
Pre heat the oven to 350 degrees
Ingredients:
5 ounces Belgian dark chocolate chips
(I usually get the store brand as it is just as good and we have had no problems with them causing problems but if you are really sensitive you might want to get gluten free dark chocolate).
1/2 cup of organic butter
1 cup light brown sugar
2 fresh organic eggs
1/2 cup almond meal
1/4 cup rice flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
Melt chocolate and butter in a hear proof bowl in a pot of water until melted (if you have a double boiler even better. Heat until melted and take off of the heat and set aside.
Mix sugar and eggs in with a mixer on med speed.
Put almond meal, rice flour, baking soda and salt in a bowl and mix with a whisk
Add dry ingredients to egg and sugar. Add dry ingredients slowly.
Add vanilla extract
Pour 2 table spoons of vegetable oil into pan and sprinkle with a dusting of almond meal and rice flour (half and half mixture)
If you want extra chocolate chips add now before you pour about 1/2 cup and you can also add 1/2 cup of your favorite nut (walnut, pecan, ruff cut almonds)
Bake at 350 for 30 to 35 minutes or until set. Do not over cook I usually like it to look nicely don on the sides and have a nice cracking all over the top of brownies.
COOL AND ENJOY. Last for 3 days out of the refrigerator, 7 days in the refrigerator and 1 month in the freezer.
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