Brownies: Good for the Soul

"Are these brownies really bad for you?" -a co-workers reaction upon tasting my brownies.

Should that question even be allowed when you are talking about baked goods? How do you answer that? The trinity of good baking is butter, sugar and eggs. I can understand if you are a Vegan and like to substitute eggs with things like applesauce...but if not, accept good baking for what it is. Fake eggs, fake sugar, and fake butter do not result in the kind of dessert that makes you want to close your eyes and just say "mmmmmm."

So, without further ado, gluten-free brownies compliments of Shauna James Ahern:

8 tablespoons unsalted butter (cut in 8 pieces)
4 ounces bittersweet or dark chocolate (chopped or chips)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup sorghum flour*
1/4 cup tapioca flour*
*sift or whisk together in separate bowl

1. Preheat oven to 400 degrees F. Line a 8-inch square baking pan with aluminum foil and grease.
2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal or glass bowl over the top of the saucepan. Put the chocolate and butter into the bowl and stir until they fully melt together.
3. In your mixer, combine sugar and eggs and mix until they cream together. Add the vanilla extract and salt and mix. Add in the gluten-free flours 1/3 at a time until mixed. Finally, pour in the melted chocolate-butter mixture and mix until smooth.
4. Pour the mixture into the prepared baking pan and bake for 25 minutes.
5. When brownies are done, cool them by placing in an ice bath (in larger tray or sink and careful not to splash).
5. Refrigerate overnight as these fudgy brownies taste better the next day after they have settled.