And maybe the saga has come to an end. I think I have come up with the perfect combination. I like a chewy-chocolately brownie that does not fall apart in your hands. If you like cake like brownies this may not be your style but you could try to omit the mixing chocolates.
After trying every box out there and numerous recipes I tweaked and tweaked and tweaked until I found this.
1/4 Cup Almond Flour (If you are allergic to nuts substitute 1/8 Cup black bean and 1/8 white rice)
1/4 Cup Black Bean Flour
1/4 Cup White Rice Flour
3 Tablespoons Unsweetened Cocca Powder + a little more
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla extract
4 oz of chocolate chips for melting (I use Guittard semisweet)
4 oz of chocolate chips for mixing (I like Ghiradelli bittersweet)
1 1/2 Cups Sugar
4 Tablespoons Applesauce (don't have applesauce substitute 1/4 Cup Sugar)
12 Tbs. (1 1/2 sticks) unsalted butter
Make your flour mixture by mixing together the Almond, Black Bean and White Rice flours. Add 3 tablespoons of the cocco powder, the xanthan gum and the salt.
Preheat over to 350 degrees and butter the inside of a 9 inch square pan.
Melt 4 oz of the semisweet chocolate with the butter. You can do this in a double boiler or in the microwave. If you use the microwave heat at half power for 2 minutes and keep adding 30 seconds until it is mixed.
Whisk together the eggs and sugar for about 2 minutes (until it thickens), then mix in the applesauce and vanilla. Add the slightly cooled melted chocolate and butter mixture. Then fold in the flour mixture. Last add a bit of the cocca powder to the other chocolate chips and fold into the batter. Pour into the pan and bake 45 minutes or until done.
Enjoy with a tall glass of milk,
The Un-Gluten Guy
P.s. As for sweetness. I initially made it with 2 Cups of sugar, no applesauce. We like chocolate and cocco but if you like really sweet treats try omitting the applesauce and go with 2 Cups of sugar.