Super Gluten/Dairy Free Fudge Brownies

Adapted from the book Cooking for Isaiah.

These freeze well.  I make little 2-piece portions wrapped in plastic wrap and put them in a freezer bag so I can pull one out anytime I need a fix.

While these are excellent, and fudgey, they are not like a box mix exactly.  They will taste more like a home-made, dark, dense, fudge brownie.  Betcha can't just eat one!  :-)

1 cup dairy-free semisweet chocolate chips, melted
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 Tbsp Water
1 cup granulated sugar
2 large eggs
3/4 cup Bob's Red Mill All purpose gluten free flour mix
1 1/2 tsp xanthan gum
1/4 tsp salt

Method:
Pre-heat the oven to 350f.  Grease an 8 inch square pan and line with a 14inch long piece of parchment paper, letting the long ends hang over the side of the pan.  (Yes, you have to do this part as gluten free desserts are more delicate than regular due to the lack of "glue-ten" holding them together!)

In a medium bowl, melt the chocolate chips with the oil.  Whisk till smooth and then add the cocoa powder and water.  (You must NOT have any water with the chocolate until after it is melty smooth.)  The mixture should just be warm, not hot before moving to the next step.

In a large bowl, whisk together the sugar and eggs.  Whisk in a spoonful of the chocolate mixture to temper, then whisk in the chocolate mixture to the egg mixture.

In a small bowl, whisk the flour, xanthan gum, & salt together.  Then fold it with a spatula into the wet batter until just combined.  Transfer the batter to the prepared baking dish and spread batter to the edges.

Bake until set and the brownie edges pull away slightly from the sides of the pan, 25 to 30 minutes.  Let cool to room temp in pan on a wire rack.  Use the parchment paper to lift out and cut into squares.  Enjoy!