Thick Gluten-Free Brownies
If you don't have sweet rice flour on hand, replace the two tablespoons with white rice flour.
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1/2 cup white rice flour
1/4 cup unsweetened cocoa powder
2 tablespoons sweet rice flour (see note above)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 6 pieces
6 ounces bittersweet chocolate or semisweet chocolate chips (I used a 60% cacao chocolate)
1 1/4 cups granulated sugar
3 large eggs
1. Preheat oven to 350°F. Line an 8x8x2-inch baking pan with parchment paper. (see note below). Whisk together white rice flour, sweet rice flour, cocoa powder, and salt in a small bowl. Set aside.
2. In small microwave-bowl, melt the chocolate. To do this, heat the chocolate on medium-high heat in 30 second intervals, stirring between each interval. Total time is about 90 seconds. However, you must stir after 30 second to prevent the chocolate from burning. Remove melted chocolate from the microwave. In a different microwave-safe bowl, repeat the method with the butter.
3. Whisk together the melted chocolate and butter in a medium bowl until thick and creamy. Add the granulated sugar. Whisk until the sugar is combined. One at a time (this is key) add the eggs. Be sure each egg is fully incorporated before adding the next. Batter will be thick.
4. Switch to a rubber spatula. Add the whisked dry ingredients. Stir until a batter forms. At first, the dry ingredients might overwhelm the chocolate mixture. This is normal. Just keep stirring until a smooth batter forms.
5. Spread batter into prepared pan. Bake until a cake tester inserted into the center of the brownies comes out with a few damp crumbs sticking to it, about 30 minutes. After about 20 minutes the brownies might look done. In my experience, when tested with a cake tester they aren't done.
6. Cool brownies in the pan. Once cooled, lift brownies out of the pan using the overhanging parchment paper. Cut into nine or 12 brownies.