Gluten Free Brownies

• 1/2 cups Butter
• 4 ounces, weight 60% Chocolate (I Use Ghirardelli*)
• 1/4 cups Tapioca Flour
• 1/4 cups Brown Rice Flour
• 1/2 cups Coconut Flour
• 1 teaspoon Xanthan Gum
• 4 whole Eggs
• 2 cups Sugar
• 1 teaspoon Vanilla

1. Melt the butter and chocolate together in small saucepan over low heat.
2. Set aside and let cool slightly.
3. Spray a 9 x 13 baking pan with non-stick spray.
4. Preheat oven to 325 degrees F.
5. In a small bowl, whisk the flours and xanthan gum together for 90 seconds (again, Im neurotic).
6. Set aside.
7. Instead of using my stand mixer, I do this by hand or with my hand-held mixer so I can keep an eye on the thickness.
8. In a large bowl, beat the eggs for about 30 seconds, slowly add the sugar and vanilla.
9. The mixture will become thick within a minute or so.
10. Slowly add the melted chocolate and butter, then mix in the flours just until moistened.
11. Pour into prepared 9 x 13 baking pan.
12. Bake at 325 degrees for 30 minutes.
13. *Ghirardelli Chocolate see the related post to this recipe on DeltaWhiskey.us for explanation of my use of this ingredient.

butter, chocolate, tapioca flour, brown rice flour, coconut flour, xanthan gum, eggs, sugar, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-brownies-2/ (may not work)