Sara G. and I did many a presentation on the health benefits of dark chocolate in college. I know writing about the health benefits of brownies would really be stretching it, but hey, at least they're yummy in your tummy. And brownie batter does seem to work wonders on my mood. Take that, nutrition!
My secret trick? Stirring in a few spoonfuls of raspberry jam and sprinkling mini chocolate chips on top before baking.
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup brown rice flour
1/3 cup sorghum flour
heaping 1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1) In a double boiler melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Or if you're impatient like I am, jump right to step 2.
2) Stir sugar into cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.
3) In a small bowl stir together the flours, xanthan gum, and baking soda. Add flour mixture to chocolate mixture; stir just until combined.
4) Spread batter into an 8x8" square pan lined with parchment. Bake in a 350° oven for 25 minutes. Cool on a wire rack.
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