2 (1-ounce) squares unsweetened baking chocolate
1 (1-ounce) square semi-sweet baking chocolate
1 1/4 cups sugar
1 1/2 teaspoons gluten-free vanilla
1 1/4 cups Gluten-Free Flour Blend (see below)
1/4 teaspoon salt
Heat oven to 350°F. Grease bottom only of 8 or 9-inch square baking pan. Set aside.
Melt butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Stir in flour blend and salt; mix just until all ingredients are moistened and brownie mixture is smooth. (Do not overmix.)
Spread brownie mixture into prepared pan. Bake 25-32 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking