I pulled a recipe from food.com again (179831) and did the usual modify-and-test routine. I cut it in half, mostly because I don't need a 9x13 pan of brownies in my life to haunt me for days on end...and because I didn't want to squander all that lovely chocolate if it didn't work out on the first run. I also played with pan size and you'll find notes on that at the end of the recipe. I used a bar of Ghirardelli 60% Bittersweet and then just regular semi-sweet chocolate chips that I had left from something else. I love dark chocolate but if you don't you can stick with all semi-sweet, like the original recipe.
I brought the butter and eggs to room temp; I think it makes the mixing go a little more smoothly. I didn't want to risk a gritty finished product...
DOUBLE CHOCOLATE BROWNIES - Preheat oven - 350 degrees F.
1 1/4 cups sugar Whisk together sugar and eggs until pale and very smooth.
2 large eggs Let set while you melt the chocolate and butter.
4 ounces 60% Bittersweet chocolate Melt chocolate and butter. I used the
4 ounces salted butter defrost setting and microwaved the chopped
chocolate until it started to get soft. Then I
added the butter and continued to microwave and mix until they were completely smooth.
3/4 tsp vanilla Add to sugar mixture along with chocolate mixture.
1/2 cup superfine brown rice flour Combine flours and fold into
1/4 cup sweet white sorghum flour chocolate mixture.
1/4 cup tapioca starch
1/2 cup semi-sweet chocolate chips Fold in chocolate chips.
Pan size and bake time: I buttered a ceramic 8.5 in x 6.5 in baking dish (because I've been wanting to use this pan and I like thick brownies!) Traditionally, use an 8x8 pan. Spread the batter evenly. Bake til the center is set, a toothpick comes out with moist crumbs, but not runny goo! It should take about 30 minutes (it was exactly 30 minutes when I used my metal 8x8)...unless you use the pan I did and then expect more like 40 minutes.
The sides of my chosen dish were a little too slanted, which meant the tops of the edges were thinner and, therefore, ended up more than a little crunchy. I don't have a problem with crunchy edges as that is the first thing I cut out and eat anyway! But if you're all about "fudge" with your brownies, make sure your pan has vertical sides. Or try an individual-squares brownie pan.
I also think these could do with a little less sugar and think I'll remove 1/4 cup for my just-for-me recipe. But brownies should be what brownies should be so what's a little extra sugar!! I had to give a lot of these away.....or else eat them for breakfast!!!