6 oz semi-sweet chocolate squares, broken up
12 Tbsp (1 1/2 sticks) unsalted butter or dairy-free buttery spread, cut into pieces
5 large eggs or 3/4 cup dairy-free yogurt
1 1/2 cups sugar
2 tsp vanilla
1 1/2 cups gluten free flour blend of choice
1/2 tsp xanthan gum (or powder gold as I like to call it-that stuff is PRICEY!!!)
1/2 tsp salt
1 1/3 cups coarsley chopped nuts (optional)
3/4 cup semisweet chocolate chips (I added a little more :)
1. Preheat oven to 450 degrees. Line a 9 x 13 in pan with aluminum foil and coat with vegetable spray or omit foil and lightly oil pan (I used the foil and was able to lift the whole thing out once the brownies were cooled-I wasn't left chiseling brownie crust out of the corners of the pan-it was awesome!)
2. in a microwaveable dish, combine chocolate squares with butter. Heat on med-high setting until butter is melted, about 2 mins. Stir until mixture is smooth. Repeat, heating for 20 second intervals until the chocolate is melted. (make sure not to over heat-chocolate will become lumpy)
3. Beat eggs with sugar until light yellow and doubled in volume (5-7 minutes). Add vanilla and beat to combine
4. add melted chocolate to egg mixture, beating on low speed just to combine, about 1 min.
5. In a separate bowl, blend flour with xanthan gum and salt. Fold flour blend, nuts and chocolate chips in to egg-chocolate mixture. Pour batter into prepared pan.
6. Set in middle of preheated oven. LOWER TEMPERATURE TO 350 degrees (I almost overlooked this part-that would have been BAD!) bake for 30 mins (35-40 mins if using yogurt instead of eggs). Cool in pan and freeze for 1 hour (I actually didn't do this part and they were just fine)
7. Lift brownies by edges of foil and set on cutting board. If not using foil, pry (That word sounds bad) contents out of pan in one piece and turn onto cutting board. Cut up (makes appx. 20 squares)
Enjoy!
