Gluten Free Fudgy Brownies

Gluten-Free Baking

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In a medium saucepan cook and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Meanwhile, preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly.
Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Chocolate-Cream Cheese Frosting

In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth. Remove from heat; let cool. In a medium bowl sir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

In a large airtight container whisk together rice flour, potato starch, and xanthan gum. Cover and store at room temperature for up to 3 months.

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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