Best Yet Brownies

Seriously. I went looking for a new brownie recipe last week and stumbled across one from Gluten Free Goddess. These days it seems that following a recipe exactly is not something I am capable of, so I changed it up and made it my own. My chef friend tells me that once you've changed a couple of things (ingredient, amounts, etc) that it is now your own recipe. So here you go, my Best Yet Brownies. I can't call them Best Ever...because who knows what I'll come up with next time!

2 Eggs
1 cup packed brown sugar
1/2 cup butter, softened
5 TBSP cocoa
3/4 cup brown rice flour
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla extract
1/4 tsp almond extract
1/3 cup semi-sweet chocolate chips

Preheat oven to 350 and grease or line with parchment paper a 8x8 baking dish.

Beat eggs on medium high until frothy (about 3 minutes). Add brown sugar, butter, and cocoa. Beat until smooth, about 1 minute.

Mix dry ingredients together and add to egg mixture. Add vanilla and almond extracts and mix well. Pour batter into baking dish and shake to spread evenly. Sprinkle chocolate chips on top and press them down a little into the batter with the bottom of a glass or measuring cup.

Bake 30-35 minutes. These are yummy warm, but even better cold (in my opinion). They are certainly easier to slice cold.

**For a much lower fat version with added nutrients, try substituting pumpkin puree for the butter. This will produce a more cake-like texture instead of a fudge-like texture. The above picture was taken of a brownie made using the pumpkin.

**If you are a seasoned gluten-free baker, you are probably used to very thick brownie batter. This will not be that way! This will be a nice thin batter (like regular old cake batter).