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Servings Per Recipe: 9
Amount Per Serving
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Preheat oven to 350˚F and grease a 8'' X 8'' pan.
Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine.
Add the instant espresso to the chocolate and mix to combine.
Beat the eggs in a mixer with a paddle until they are a bit frothy.
Add the sugar and the vanilla and beat until smooth.
Add the butter/chocolate mixture and beat until smooth.
Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
Pour into the pan and smooth so it is even distributed throughout the pan.
Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist...overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies)
Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon, and I know this from personal experience, they will fall apart.)
Cut into 9 or 12 pieces depending on how large you'd like them, serve and enjoy!
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