Gluten-Free Brownies

Ingredients

• 0.5 cup almond flour 
• 0.3 teaspoon baking soda 
• 5 ounces bittersweet chocolate chopped
• 0.3 cup brown rice flour 
• 0.3 teaspoon cinnamon 
• 3 large eggs at room temperature
• 1 cup brown sugar light packed
• 0.5 teaspoon salt 
• 8 tablespoons butter unsalted cut into pieces
• 3 tablespoons cocoa unsweetened
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• muffin tray

Directions

1. Preheat oven to 350F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.
2. In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon.
3. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water.
4. Let stand until chocolate and butter have melted, stirring often.
5. Remove from heat; whisk in cocoa.
6. In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.
7. Fill each muffin cup 2/3 full.
8. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes.
9. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.