- 3/4 c. Earth Balance Buttery Sticks (or butter)
- 1/2 c. cocoa powder
- 3/4 c. white sugar
- 1 c. brown sugar
- 4 eggs
- 2 tsp. vanilla
- 1/2 c. rice flour
- 1/2 c. potato starch
- 1/3 c. tapioca starch
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. xanthan gum
- 1 c. chocolate chips (I used a dairy free brand)
Preheat the oven to 350°. Grease and rice flour a 9 x 13 inch baking pan.
In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.
In a separate bowl, combine the rice flour, potato starch, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips.
Spread the batter into the pan. Sprinkle the rest of the chocolate chips on top. Bake at 350 degrees for 30 minutes. Cool. These brownies cut best with a plastic knife.
Recipe from www.glutenfreehomemaker.com