The recipe is the same as when I first posted it when I had just started this blog. Perhaps in the future I will find some way to make these brownies better, but at the moment they already seem so perfect.
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 melted butter
1 teaspoon vanilla extract
½ cup of chocolate chips (can be replaced with walnuts or pecans)
Mix melted butter, eggs, and vanilla extract together. Add to the dry ingredients and mix until the batter is consistent. Then add the chocolate chips.
Lightly grease an 8x8 inch pan (or use a piece of parchment paper like I did this time). Spread the batter in the pan evenly. Bake for 20-25 minutes at 350°F. Place the pan in the centre of the oven on the middle rack so the bottom doesn’t burn.
After 20 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. Make sure you serve these brownies at room temperature.
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. If you use a parchment paper, let the brownie sit for at least an hour before removing it all at once.
The added icing on top is just an extra thing that makes the brownies look better, so if you don't have any, don't worry about it.