|Gluten Free Chocolate Brownies|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
Servings: 24 brownies
Preparation Time: 15 minutes
- 1 cup (2 sticks) salted butter
- 7 oz extra dark (Panama) chocolate
- 1/4 cup coconut flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour/starch
- 1 teaspoon xanthan gum
- 5 eggs
- 3/4 cup brown sugar
- 3/4 cup granulated sugar (or all brown sugar)
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.
Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.
In a small bowl, mix flours and xanthan gum together.
Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.
Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.
Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.
Recipe submitted by Sarah Shilhavy