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The June 2008 Recipe of the Month Gluten Free Chocolate Duo Brownies Here is a very easy gluten free brownie recipe (no arrowroot, no xantham gum, no tapioca flour), making a fun, low-rise, dense brownie. Feel free to substitute 1/4 cup cake flour if you do not need to make it gluten free. We thank Samantha R. for these terrific brownies.
Ingredients 2 ounces unsweetened chocolate 1 ounce semisweet chocolate, chopped 4 ounces butter (1 stick) 1 cup sugar 2 eggs 1/2 teaspoon vanilla 3 Tablespoons rice flour 1 Tablespoon potato starch 1/4 teaspoon salt Directions Preheat oven to 350 degrees Fahrenheit. Preheat oven to 325 degrees Fahrenheit. Grease an 8x8 inch square (or 8-inch round) coffee cake pan, set aside. In a heavy saucepan over low heat, melt the unsweetened chocolate, the sugar, and the butter together, mixing until smooth. Remove from heat, but stir to keep smooth. In a large bowl, mix the eggs just to a froth, then add the chocolate mixture, stirring smooth so as not to "cook" the eggs. Add the vanilla, stir. Add the dry ingredients, stirring smooth. Last, add the chopped chocolate, stir, and pour the batter into the prepared 8x8 inch pan. Bake at 325 degrees Fahrenheit for 35-40 minutes. Brownies should pull away from pan slightly, but not be over cooked. Serve with lots of ice-cold milk Enjoy!