Chocolate Brownies

I have made many variations of this recipe for chocolate brownies. I prefer brownies with walnuts and chocolate icing, whereas my husband prefers them with mint icing. This time I made brownies and mint icing, but as a compromise I crumbled a mint chocolate bar over the top to add some extra chocolate!

Ingredients

1 cup gluten-free flour blend (see my pizza flour blend, if you would like to make your own flour blend)

pinch salt

3/4 bag of Enjoy Life chocolate chips

1/2 cup butter

1/4 cup cocoa powder

1 cup organic sugar

3 large eggs

2 teaspoons vanilla extract

Directions

Line a 8x8 inch square pan with parchment paper.  I crease it in the corners to make it fit. 

In a heatproof bowl over boiling water, or a double boiler, melt and combine butter, chocolate chips  and cocoa powder.

In a large bowl, combine sugar, eggs and vanilla. Slowly stir in the cooled chocolate mixture. Stir in the flour and pinch of salt until well combined. 

Pour the batter into the prepared pan. Smooth the top. Cover the pan with the lid or plastic wrap and let the batter rest for 30 minutes (this is an important step).

Meanwhile, adjust the oven rack to the middle and preheat the oven to 350 degrees. Remove the plastic wrap and bake for 45-55 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let brownies cool for 2 hours. 

Using parchment, lift the brownies out of the pan. At this point, you can ice them and/or cut them into squares and serve them. Place the leftover brownies in an airtight container and store at room temperature for up to 3 days.