Gluten-free brownies!

A night in the fridge cured the cakey-dry texture, and they’re really quite good. Therefore, I am sharing the recipe. You will need gluten-free baking powder in order to make these genuinely celiac-safe—please note that before making them for a GF friend. :)

2 squares (60g) unsweetened chocolate (the chocolate taste comes through well enough, so a decent chocolate like Bakers is worth it)
1/3c butter (unsalted not specified) (you can use margarine but I pretend it doesn’t exist)
1c granulated sugar (white, but I think a fine raw sugar would taste excellent here)
2 eggs
1t pure vanilla extract (I really do like the pure best, but you can use the synthetic without harm)
1/2c potato starch (I used Club House, obviously) 

Alternately, try this: substitute 1T each rice flour, corn starch, and tapioca flour for equal amounts of potato starch. I find this improves the texture. 

1/2t baking powder (this is where you will be careful re: hidden gluten)
1/4t salt (I would leave this out if you used salted butter)
1/2c chopped nuts (I left this out)
1/2c semi-sweet chocolate chips (optional; I did not use these)

Melt butter and chocolate by any means you like. (I like the microwave.) Remove from heat; stir in sugar and let stand 5 minutes. (I am assuming it is standing to cool but I let it stand anyway.) Beat in eggs one at a time; beat in vanilla.

Mix dry ingredients in a bowl. (I sifted them together out of habit.)

Stir dry ingredients into wet, until smooth. Pour into greased 8” square pan*. Sprinkle with chocolate chips if desired. Bake at 350F(180C) for 25-30 minutes. (If you have a hot oven, I would put it in for 20 and test as usual, because you do now want this to be dry.)

Cool, chill, then cut into squares. (A recommendation I read recently advised going straight to the freezer, then thawing and cutting, for maximum chewiness. I will be trying this.) Store, covered, in the fridge. 


*I used a foil liner that I could lift out. I take a piece of foil longer than the pan is wide by 6”+. I fold it so that it lies in the pan nicely with the two ends hanging out. When I spray with canola oil, I spritz the pan, put in the foil, spray again.

Also, these brownies are brilliant when you use a mini muffin tin—the recipe makes 24 mini muffins of about 1T batter each.  The shorter cook time makes them softer and moister. Make sure to thoroughly grease the tins, otherwise you’ll be digging the brownies out with a knife.