Brownies Always Work

 If there is a dessert that is always a success besides chocolate chip cookies, it is brownies.  They are easy to make, can be made elegant or served plain.  Here is a “plain” version which is not plain, in the taste.  The baking time is shorter than was recommended, at least if you want a chewy brownie.  I did.

Someone gave me this recipe and I don’t know who to give credit to.  Regardless, I converted it to gluten free.  I made it for my grandson who was happy with them.   That is a good measure of success.  Boys do not swoon over brownies.

 Out of this World Brownies

2 cups margarine

8 ounces bittersweet chocolate, cut into smaller pieces.  Mine came in squares and I used the size of the square as a guideline.

1/2 cup eggbeaters

 1 cup  white sugar

1 cup Brownulated sugar

1 teaspoon guar or xanthan gum

1 teaspoon salt

 2 teaspoons pure vanilla extract – gluten  free

1 cup brown rice flour

6 ounces chocolate chips

 1.  Spray a 9 by 13 pan.

2. Preheat oven to 350 degrees

3.  Combine margarine and chocolate in a glass bowl and microwave on low for one minute.  Check by using teaspoon and see the degree that the mixture has melted.   Check every 20 seconds.  I know that microwaves do not register same temperature so there are no guidelines as to time.  When you see it is almost melted, you know it is  ready.

4.  In large bowl, lightly beat eggs.

5.  Add white sugar and brown sugar, salt, guar or xanthan gum and pure vanilla.  Mix together.

6.  Stir chocolate into the sugar mixture.

7.  Stir in flour.  Add chocolate chips and mix in.

8.  Pour batter in prepared pan.  Smooth the top.

9.  Bake for 42 minutes.  Remove from oven and allow to cool.  (Of course, I taste when it is hot.)

10.  Enjoy.

 Hey ma, someone ate up my brownies.  Sob.

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