Brownies continue to be a favorite in my house. When I make them they usually do not last more than a few days. We have made some changes and this is my latest version.
1. In a bowl combine
1/4 cup almond flour
1/4 cup white rice flour
1/4 cup black bean flour
3 tablespoons unsweetened cocoa powder (I use Ghirardelli)
1/2 tsp sea salt
1 tsp xanthan gum
and mix with a whisk or place in a sealed tuberware container and shake.
2. Over a double boiler combine
12 tablespoons of GF butter or butter substitute
4 oz of GF chocolate (I use Ghirardelli 60% bittersweet)
melt and turn off heat and do not let it burn.
3. In a bowl whisk together
2 cups sugar
1 teaspoon of GF vanilla extract
whisk for a few minutes until the graininess of the sugar is gone.
4. Add the melted chocolate/butter to the sugar/egg mixture
5. Fold in the brownie mix
6. Fold in 4 oz of chocolate chips (I use Ghirardelli semi-sweet)
7. Pour into a well buttered 9x9 pan and cook in preheated oven at 350 degree for about 45 minutes.
The Un-Gluten Guy