Gluten Free Chocolate Brownies
Published: 08/05/2009 by Marlene's Market & Deli
1/2 cup butter, salted
1 lb semisweet chocolate, chopped
1 cup turbinado sugar
4 eggs (room temperature)
1/2 cup brown rice flour
1/2 cup potato starch
1 tsp baking powder
Preheat oven to 350 degrees and spray a 9" x 9" baking pan with non-stick spray. Melt butter and chocolate together, remove from heat. Stir in turbinado sugar and eggs until well blended. Add brown rice flour, potato starch, and baking powder and stir until blended. Pour batter into pan and smooth to edges and bake for approx 30-35 minutes (you may use an 8" x 8" pan, but increase baking time 5-10 minutes, as brownies will be thick). Feel free to use nuts if desired.
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