Triple Chocolate Brownies

I know, I know. The recipes I have been posting lately are nothing but desserts! So sorry about that! I am actually going to try two new vegetable dishes this week and will take pictures and post them if they turn out well. (Broccoli and Kale!! Yummy!!) In the meantime, below is a very, very decadent recipe. It is a little time consuming to make, but such is the life of a gluten free cook!


Gluten-Free Chocolate Brownies
Makes 16 Brownies

These gluten-free treats pack a triple dose of chocolate.


½ cup (1 stick) unsalted butter
5 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 tablespoons cocoa powder
3 large eggs
1¼ cups sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup Multi-Blend Gluten-Free Flour Mix (recipe below)
½ teaspoon xanthan gum
¾ cup semisweet chocolate chips, optional

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Line bottom with parchment paper and grease the parchment.
Melt butter and chocolates in the top of a double boiler, stirring occasionally until smooth. Remove from heat. Whisk in cocoa powder and let cool slightly.
In medium bowl, whisk together eggs, sugar, vanilla and salt until thoroughly blended. Whisk in warm chocolate mixture. Then stir in multi-blend mix and xanthan gum until just combined.
Pour half the batter into prepared baking pan. Sprinkle chocolate chips evenly over the top.
Pour last half of batter over the chips, covering completely.
Bake 35 to 40 minutes in preheated oven or until a toothpick comes out clean with a few crumbs clinging to it.
Set pan on a wire rack until cool enough to handle. Run a knife between walls of the pan and baked brownie and invert onto a flat surface to release. Peel off parchment and place brownies on a rack to cool completely. Use a sharp knife to cut the bars, wiping the knife clean between cuts.

Multi-Blend Gluten-Free Flour Mix

The sweet rice flour and cornstarch in this mix allow for smoother gluten-free baked goods without a gritty-mouth feel.

1 cup brown rice flour
1¼ cups white rice flour
¼ cup potato starch
⅔ cup tapioca starch/flour
¾ cup sweet rice flour
⅓ cup cornstarch
2 teaspoons xanthan or guar gum

Mix all ingredients together. Refrigerate flour mix in a tightly sealed container until used.