Brownies w/o the wheat!

Brownies w/o the Wheat
2- 8×8 pans

10 oz of chocolate
1 c. of unsalted butter
4 eggs
2 c. of brown sugar
1 c. almond meal
1/2 c. gluten free flour
1 tsp. salt
1/2 tsp. baking soda
4 tsp. vanilla
1 c. of chocolate chips

1. Preheat oven to 350/175
2. Line two 8×8 pans with baking paper on the bottom (when I was making this I didn’t care how the brownies looked, they were going into something else. If you care how they look, then you’d want to make the baking paper fit the bottom a lot better.)

3. In a small saucepan add the 10 oz. of chocolate and 1 c. of butter.

4. Over a low heat melt
5. While the chocolate/butter goodness is melting down into a drinkable state, beat the 4 egg yolks until frothy

6. Add the 2 c. of brown sugar and keep beating on a slow/medium speed until chocolate/butter is melted down

7. Slowly add the chocolate/butter waterfall into the egg/sugar mixture

8. Add in all dry ingredients

9. Add in vanilla
10. Divide evenly between the two pans–I just ‘eyeball it’

11. Top w/ the 1 c. of chocolate chips

12. Bake about 35-40 minutes–let them cool–they’re better cold.

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