Chocolate Chip Brownies

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These chocolate chip brownies come from a friend with extensive gluten-free baking experience and are delicious.  If, for some reason, you want fewer brownies, you can halve the recipe, use an 8″ x 8″ or 9″ x 9″ pan, and bake for about 25 minutes.

 

Chocolate Chip Brownies
Recipe courtesy of a friend

Yield: 9″ x 13″ pan of brownies

  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ~2/3 of a 12-oz bag of semisweet chocolate chips

 

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ pan with parchment paper.  (This is important, otherwise the brownies will stick to everything.)
  2. In a large mixing bowl, mix together butter and sugar.  Then mix in vanilla and eggs.
  3. Add brown rice flour, tapioca starch, cocoa powder, baking power, and salt.  Mix well.
  4. Stir in chocolate chips.
  5. Pour mixture into pan and bake for 30-35 minutes.
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