http://artofglutenfreebaking.com
-adapted from The Wooden Spoon Dessert Book, by Marilyn M. Moore
Ingredients
3/4 cup Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
1 tsp aluminum-free double acting baking powder
2/3 cup semi-sweet chocolate (I use chocolate chips)
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large or extra large eggs
1 tsp vanilla extract
Optional: 1/2 cup chopped nuts (I like toasted pecans)
Optional: 1/4 cup extra chocolate chips
extra butter for greasing pan
Preheat oven 350 degrees F
-grease an 8 inch square baking dish
-in a small bowl, mix together flour, salt, and baking powder; set aside
-in a double boiler (or heat-proof bowl set over a pan of simmering water), melt chocolate and butter; set aside
-in a large bowl, beat eggs until foamy
-add granulated sugar, continue to beat
-add vanilla extract, beat more
-carefully add butter/chocolate mixture to the egg mixture, beat to combine
-add flour mixture, mix until just combined
-add optional nuts and/or extra chocolate chips if using
-pour into greased baking dish
-bake at 350 degrees for about 35 minutes
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.