Another gluten-free recipe. These brownies were excellent. They were a cake like brownie but you can under-bake then a little for a more fudgy brownie. It should still test done so try not to exceed the baking time. We used half butter half olive oil and you could not tell we didn't use all butter. Once again we used Bob's Red Mill Gluten Free Flour Blend.
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Gluten Free Brownie
1 cup Gluten Free flour mix
1 teaspoon xanthan gum
4 eggs
2 cups sugar
1/2 teaspoon salt
1 cups oil or 2 sticks melted butter (or half oil half butter)
1 teaspoon Gluten Free vanilla extract
4 oz unsweetened chocolate, melted and slightly cooled
Preheat oven to 350°F. Lightly grease a 9-inch baking pan and line the bottom with parchment paper, or sprinkle with rice flour or cocoa powder.
Melt butter and/or vegetable oil and chocolate over low heat. Stirring constantly until chocolate is melted and mixture is smooth.
Add eggs, one at a time beating until well blended after the addition of each egg.
Add the gluten-free flour, vanilla and salt to chocolate mixture and stir well.
Pour batter into prepared baking pan and bake at 350 degrees for 30-35 minutes.
Brownies are done when toothpick is inserted in center comes out clean. Cool in pan on wire rack. Cut with a sharp knife,
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