Probably my favorite brownie recipe
Fudgier than what?
Well, more fudgy and with more pure chocolate flavor than the last brownie recipe I posted. No wonder they’re more chocolatey. I just clicked on the link as a reminder – this recipe has one ounce more unsweetened baking chocolate.
Instead of using Earth Balance I used canola oil. This lets the chocolate star in the brownie show. I love baking with Earth Balance. But in the previous brownie recipe, there was a hint of beurre noisette that seemed to compete with the chocolate.
Less baking powder means denser, fudgier, and less cake-like brownies. This is a great gluten free chocolate treat that anyone would enjoy.
Purely chocolate brownies
Melt:
4 ounces unsweetened chocolate
Add:
½ cup canola oil
Blend together first then add to chocolate:
3 eggs
1 and ½ cups sugar
1 tablespoon pure vanilla extract
Combine then fold into chocolate mixture:
¾ cup flour*
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon xanthan gum
¼ teaspoon cinnamon
Preheat oven to 350 degrees. Spread batter into a greased or parchment lined 8×8 inch pan. Bake for about 30 minutes. Really great chilled in the fridge.
*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch. Get more info on gluten free flour blends here.
-Linda 
Free Range Cookies 