It took her years to make a great brownie until I gave her a recipe for one bowl brownies. She has used that recipe for over 17 years and it's the only brownies that her kids will eat. However, my original recipe is sadly full of gluten, which I now cannot eat. Everyone knows that texture issues with gluten free baked goods is the most challenging part of baking. Well there is a Brownie God out there somewhere. I tweaked a recipe and WOW! is all I can say. Try not to eat the whole pan of brownies by yourself.
Preheat oven to 350F. Grease an 8X8" square baking pan.
In a medium bowl mix:
1/4 cup cornstarch
1/4 cup brown rice flour
1 tsp baking powder
1/4 tsp of salt
1/2 tsp cinnamon
In a small pot melt over low heat:
1/4 cup margarine or butter
1/4 cup pure coconut oil
Once melted, add to this 1 cup packed brown sugar
Stir about 3 minutes or until sugar is dissolved and mixture is smooth. Remove from heat.
To the sugar mixture add:
1/2 cup cocoa powder, unsweetened. Once combined add flour mixture and stir until smooth.
In a small bowl, gently beat 2 eggs. To the eggs add 1 tsp vanilla extract. Add this mixture gradually to the sugar/flour mixture until incorporated. Pour in 1/2 cup of semisweet chocolate chips.
Pour into pan and bake for 25 minutes. Do not overcook. This makes the most fudgie amazing brownies ever! For fun I cut out the brownies with a heart cookie cutter.
My family doesn't seem to care for the edges of things. So you can always cut the edges off the outer brownies, chop them up into tiny pieces and store in a container in the freezer. Use as a crumble topping for ice cream.