Gluten-Free Triple Chocolate Brownies
1 cup (2 sticks) butter
6 ounces (about 1 cup) chocolate chips or chopped chocolate of your choice, plus 1/2 cup chocolate chips or mini chocolate chips
2 cups sugar
1/4 cup almond meal
1/2 cup cornstarch
1/4 cup tapioca flour
1/4 cup white rice flour
1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 1/2 teaspoons vanilla
* you can make half of this recipe and use a square 8-by-8 inch pan or 9-by-9 inch pan rather than a 9-by-13 pan.
Preheat your oven to 350 degrees. Grease a 9-by-13 inch baking pan and line with parchment paper so that the paper hangs over the edge a bit.
Melt the 6 ounces of chocolate and butter together in a large microwave safe bowl in 30 second intervals at 50% power. It should take about 2 minutes total. Whisk in 1 cup of the sugar and set aside to cool slightly.
In a medium bowl, combine the almond meal, cornstarch, flours, xanthan, and salt.
Using an electric mixer, whisk the eggs with the remaining 1 cup of sugar until the eggs are light and doubled in volume. Stir half of the egg mixture into the chocolate. Stir in half of the dry ingredient mixture. Repeat with the remaining egg and remaining dry ingredients. The mixture will be rather thick. Mix in the vanilla. Stir in the extra chocolate chips.
Pour the batter into the prepared pan and bake for 30 minutes.
Remove brownies from the oven and allow to cool completely on a wire rack.
Mix up a batch of chocolate fudge frosting (click the link to get it). I use this same frosting for chocolate bundt cake and ice cream cake.
Smooth the frosting over the cooled brownies and allow to set for about an hour (or more). Lift the brownies out of the pan using the parchment paper. Use a sharp knife to cut into bars.
recipe slightly adapted from Blackbird Bakery Gluten-Free