Gluten Free Brownies

Steps

1. Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and grease lightly. (or grease lightning!) or use parchment paper.

2. Melt 1/2 cup butter in a microwave safe bowl.

3. Add 6 ounces 60-70% dark chocolate. Stir until the chocolate is melted and the mixture is combined.

4. Add 1 cup + 1 tablespoon of dark brown sugar.

5. Add 2 eggs while whisking (to make sure it doesn't curdle), and 1 tablespoon vanilla. Whisk until completely smooth.

6. Add 3/4 cup white rice flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. Beat the dry ingredients into the wet ingredients until there are no streaks. Don't over beat!

7. Spread the batter into the prepared baking pan. Add 3/4 cup dark chocolate chips and gently stir them in, right there in the pan, folding them in. (If you add the chocolate chips straight to the mixing bowl, they might melt, and then there would be no chips.)

8. Even out the batter with a spatula. Stud the top of the brownies with the remaining 1/4 cup dark chocolate chips and press in slightly.

9. Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set on the edges. A toothpick inserted in the center will come out with no wet batter, if you can find a spot that is not a chocolate chip. The center of the brownies should not wiggle significantly more than the edges, when you shake the pan.

10. Cool brownies on a wire rack; remove the cooled brownies from the pan by gripping the edges and lifting the brownies out as a whole.

11. Cut into 9-12 pieces, then devour. If you know what's good for you, top the brownies with vanilla ice cream or whipped cream.

12. Store by covering the pan tightly with plastic wrap or loving them to a tupperware with an airtight lid. The brownies will keep at room temperature for several days.

13. To freeze, wrap the completely cooled pan of brownies in plastic wrap, or flash freeze individual pieces and transfer to a freezer ziplock bag.