Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 10 minutes; Projected bake time: 25-30 minutes
4 ounces (1 stick, 1/2 cup or 8 Tbsp.) butter (I used salted)
1/3 cup unsweetened cocoa powder (forgot to weigh, will edit next time)
8 ounces pure cane sugar (I used refined sugar for this recipe)
1/2 tsp. kosher salt
1 1/2 tsp. pure vanilla extract
4 ounces eggs (2 large eggs)
2 ounces (56 grams) brown rice flour
1 ounce (28 grams) teff flour
1 ounce (28 grams) potato starch (you can use tapioca here instead but I liked the potato texture a little better)
1 tsp. ground chia seed (I use Salba brand)
2 ounces (56 grams or about 1/3 cup) semi-sweet chocolate chips
2 ounces (56 grams or about 1/3 cup) white chocolate chips
1/2 cup chopped pecans, optional (forgot to weigh, will edit next time)
Preheat oven to 350 degrees and grease an 8x8 baking pan.
Sift flours together with ground chia.
Melt butter in medium saucepan over low heat and cool to lukewarm.
Mix in sugar and stir until smooth. Mix in salt, cocoa and vanilla and stir until well-incorporated.
Mix in eggs until smooth.
Mix in flour blend until smooth.
Mix in chocolate chips, white chocolate chips and pecans.
Spread into greased pan. (Edit: If you want to achieve the chewy factor, let the batter sit in the pan for a minimum of 30 minutes, preferably an hour, before baking. Then try to let them cool before cutting them - they will be great!)
Bake for approximately 25-30 (they'll be a little chewier at 30) minutes or until done. For best results, let cool before cutting. (But they are good hot and gooey!)