You Haven't Lived If You Haven't Tried These!

I've done it, yes, I've done it!
Today, I embarked on a mission to create the best and perfect Gluten Free brownie recipe ever in existence- and I have done it!
The best part is, I did it on my very first try!! (And guess what Lex - They're free of soy, wheat, corn AND peanuts too).

Sure, I purchased a $15 bag of Almond Meal/Flour - I figure the more you spend, the better it will taste right?... and I spent $8 on Ghirardelli Chocolate... but when you taste these brownies, it's like none of that even matters.

I'm not kidding you. I licked the spoon and the beaters - I had to restrain myself from licking the bowl.
I can't take ALL the credit though. I did base my recipe off of a standard "with gluten" recipe that used 3/4 C of flour. I just substituted that with something more interesting. And the melted chocolate was my idea, too.

That being said, you haven't lived until you've eaten one of these. I promise. All you gluten-eaters out there will start questioning your loyalty to wheat after this....

Here's what you'll need:
1/2 C Almond Meal/Flour (Bob's Red Mill has it)
1/4 C Brown Rice Flour
2 eggs
1 stick of butter
5 oz of chocolate (I used 100% cacao, so mine turned out like a super awesome dark chocolate brownie)
1 C brown (or white) sugar
1 tsp salt
2 tsp vanilla
1/4 tsp of baking soda

I also added chocolate chips to the top. =)

Here's what to do:
Preheat the oven to 350.
Line an 8x8 brownie pan with foil, and lightly oil the foil.

In a double boiler, melt the butter and chocolate together and set aside.
In another bowl, beat the eggs until they get kind of foamy. Add the brown sugar and mix well (no one likes brown sugar lumps).
Slowly add the butter/chocolate mixture into the egg/sugar mix and blend well.

In a separate bowl, combine the flour(s), salt and baking soda (or baking powder if you prefer it). Mix well.
Add the flour to the chocolatey goodness and blend until smooth.

Lick the spoon. Gasp. Rejoice.

Pour brownie mixture into the pan. Add Chocolate Chips on top and throw in the oven for ~35 minutes.

Let the pan cool before you lift the foil out. Cut and serve - but not too early or they'll fall apart!

I'm not sure how to adjust it for altitude... so you're on your own for that one :) just watch carefully I guess?

And here is the nutrition info (if you use the ghirardelli stuff, anyway):

9 Servings
Amount Per Serving

Calories 327.4
Total Fat 23.9 g

Saturated Fat 12.9 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.1 g

Cholesterol 68.7 mg
Sodium 424.0 mg
Potassium 84.8 mg
Total Carbohydrate 35.9 g

Dietary Fiber 3.4 g
Sugars 26.3 g

Protein 4.6 g