Gluten Free Chocolate Chip Brownies
¾ cup of gluten free flour (almond and sweet rice combo, or just rice flour)
1 cup brown sugar
5 tablespoons cocoa
1 teaspoon salt
½ cup softened butter
1 teaspoon vanilla extract
½ cup of chocolate chips (can be replaced with walnuts or pecans)
Whip softened butter, eggs, and vanilla extract together. Add the dry ingredients and mix until the batter is consistent. Then add the chocolate chips.
Lightly grease an 8x8 inch pan. Spread the batter in the pan evenly. Bake for 25 minutes at 350°F. Place the pan in the centre of the oven on the middle rack so the bottom doesn’t burn.
After 25 minutes, use a toothpick to check and make sure the brownie is fully cooked.
Remove the pan from the oven and place on a cooling rack.
Tip: Do not try to remove the brownie from the pan all at once. Because the brownie is gluten free, it is much less stable and will crumble easily. Instead, let it cool down completely for a few hours. Then cut pieces of the brownie from the pan.