1/2 cup butter or margarine 2 square (1 ounce size) unsweetened baking chocolate 1 square (1 ounce size) semisweet baking chocolate 1 1/4 cup granulated sugar 1 1/2 teaspoon gluten-free vanilla 3 large eggs 1 1/4 cup gluten-free flour 1/4 teaspoon salt
Heat oven to 350 degrees F. Grease bottom only of 8 or 9-inch square baking pan. Set aside.
Melt butter, unsweetened chocolate and semisweet chocolate in 2-quart saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Stir in flour blend and salt; mix just until all ingredients are moistened and brownie mixture is smooth. (DO NOT OVERMIX.)
Spread brownie mixture into prepared pan. Bake for 25 to 32 minutes or until brownies just begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
Nutritional data has not been calculated yet.
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