Ingredients:

• 1 stick butter
• 1 cup raw or regular sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon espresso powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup King Arthur Gluten Free Flour
• 1/2 cup dark or semi-sweet chocolate chunks

Directions:

1. Preheat oven to 325 degrees with rack in lower part of the oven. Grease an 8 x 8 baking pan and line with two crisscrossed sheets of parchment paper long enough to come up the sides of the pan. Grease paper.
2. To brown the butter, melt the stick of butter in a saucepan over medium heat. Cook butter, while whisking, until it is a pale golden color with darker brown particulates, for 8-10 minutes. Stir the sugar into the browned butter.
3. Stir in the cocoa powder, salt, baking powder and espresso powder until well blended. Let mixture cool for a few minutes.
4. Beat in eggs one at a time with a wooden spoon. The mixture will be thick and shiny.
5. Stir in the vanilla extract and flour until you do not see any streaks of flour, continuing to beat vigorously for about 50-60 strokes.
6. Fold in the chocolate chunks.
7. Spread batter in prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool brownies in the pan on a cooling rack.
8. Remove cooled, uncut brownies from the pan by lifting up the edges of the parchment paper and placing on a cutting board. Cut into 16 squares or smaller into 25 squares.

These brownies keep very well chilled for up to 10 days in the refrigerator. They also make a great gift for your no-gluten friends.

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