Fudgey Gluten Free BrowniesRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 350 F. Grease a square baking dish (9 x 9 is ideal, but 8 x 8 will work); cut two strips of parchment to lay in the dish, up over the edge so that the brownies are easy to get out of the pan after baking.
2. Place a few centimeters of water in a medium pot and bring to a low simmer. Place a medium bowl on top of this pot of water and turn the heat to very low. Add the butter, semi sweet chocolate and bittersweet chocolate to the bowl. Allow to melt together, stirring occasionally. Remove bowl from heat and let cool slightly.
3. Meanwhile, in a separate bowl, whisk together the gluten free flour, the baking powder and the salt.
4. Once the chocolate mixture has cooled a bit, add the sugar, vanilla and coffee powder (if using). Mix well. Stir in the eggs and mix again. Add the dry ingredients and mix well.
5. Scrape mixture into prepared pan and place in the preheated oven. Bake for 18 to 20 minutes, until brownies have puffed a bit. Bang the pan on the oven rack to knock the air out of the brownies. Bake another 8 to10 minutes, until a toothpick inserted in the center comes out clean. Do not overbake!
6. Remove from oven and let cool. These are best if cooled completely, even refrigerated, before cutting. These brownies freeze very well.