I got this recipe from my friend Trace and, even though I'm not gluten free, it's become my favorite brownies recipe. I always make sure all the ingredients are nut-free and I make the recipe with a non-dairy substitute for the butter (Earth Balance works okay, but I've found Saffola to do a better job), since I'm allergic to milk.  (It can also be done using Ener-G Egg Replacer, if there's an egg allergy to worry about.)


Gluten-Free Brownies

8 tablespoons unsalted butter (or non-dairy substitute)
4 ounces bittersweet chocolate (make sure it is processed gluten free)
1 cup sugar
2 eggs (or equivalent of Ener-G Egg Replacer)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
OPTIONAL: 1/2 cup GF chocolate chips (semi-sweet)

PREPARATION
1. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together in a separate bowl.

2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir occasionally, as they both begin to melt. As they come to a full melt, stir vigorously, until you have a smooth cohesive mixture.

3. In a medium-sized bowl, combine the sugar and eggs, whisking well until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir carefully, with a rubber spatula, until the mixture has become smooth.

4. Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.

This can be done in a 9x9 pan for thinner brownies... or you can double the recipe and toss it in a 9x13, which is what I usually end up doing.