Best Ever Gluten Free Brownies

So recently we had a new little beehive join our ranks who is a celiac which means that she can't have any gluten. She specifically mentioned missing brownies, so of coarse I immediately set out to conquer the brownie! After experimenting somewhat I found this recipe. It is delicious, Best EVER with out a doubt!

The first thing you will need to do is either buy a basic gluten free flour mix or make your own. I highly recommend making your own. It can be somewhat costly to start, but if you plan on baking gluten free on a regular basis than you will actually save money. Not only that, but your food will taste umpteen times better!

Basic Flour Mix

Mix together:
1 Cup sorghum, 1 Cup tapioca starch (flour), 1/2 Cup almond meal, and 1 tsp xanthan gum.
I wanted to make a big batch so that I wouldn't have to remix too often so I did these amounts X 6. Either keep your flour mix in the Freezer of keep refrigerated. I was able to find everything I needed at our local Smith's Market Place. Some of it was next to the flours on the regular baking isle and the rest I found on their health food isle.

And now for the BROWNIES!

6 ounces Bittersweet baking chocolate, chopped - I prefer Ghirardelli!
2 ounces Unsweetened chocolate, chopped
1 1/2 sticks (12 Tablespoons) butter
1 1/2 Cups Sugar
2 tsp gluten free vanilla extract, (most are)
4 Large eggs
3/4 teaspoons salt
1 Cup Basic gluten free flour mix
1 Cup Semisweet chocolate chips

Put a rack in the middle of the oven and preheat oven to 350 degrees. Butter and flour a 13-by-9-inch baking pan, knocking off excess flour.
Melt bittersweet and unsweetened chocolates with butter in a medium metal bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and cool to lukewarm.
Stir sugar and vanilla into chocolate mixture, then add eggs one at a time, stirring well after each addition. Add salt and flour, stirring until just combined.
Pour batter into baking pan and smooth top. Sprinkle the top of the brownies with chocolate chips. Bake until a wooden pick or skewer inserted in center comes out with some moist crumbs adhering, 25 to 30 minutes. Cool completely in pan on a rack, then cut into 24 bars. Enjoy!

If you are only baking for a few this recipe halves very well. You will be amazed at how nicely they come out of the pan. They are like the perfect combination of moist and chewy without falling apart.

Good Luck!

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