Who needs diamonds when there’s CHOCOLATE? Not me, that’s for sure. I will admit to having a few of them, but when it comes to jewelry, I am a colored-stone girl.
But back to the chocolate. I made a double batch of these, chopped them up, wrapped them, and stuck them in the freezer. Seeing as The Man hates brownies (oh, the horror…) that means that they are ALL. FOR. ME.
I better find the Leslie Sansone walking DVDs…soon.
Milk Chocolate Brownies
Adapted from a recipe found on Epicurious
1/2 cup unsalted butter
8 oz milk chocolate, chopped
3/4 cup packed brown sugar
1 tsp vanilla
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 tapioca flour
3/4 tsp xanthan gum
1 tbsp unsweetened cocoa powder plus more for dusting
1/2 tsp salt
1/4 tsp baking powder
Preheat the oven to 350 degrees. Butter a 9″ square baking pan and dust with unsweetened cocoa powder.
Combine the butter and half of the milk chocolate in a heavy saucepan over low heat, stirring, until the butter and chocolate are melted together and the mixture is smooth. Remove from the heat and cool to lukewarm. Add the brown sugar and vanilla. Add the eggs one at a time, beating well after each addition, until the mixture is glossy and smooth.
Combine the remaining ingredients and then stir into the chocolate mixture. Stir in the remaining chocolate. Spread the batter in the prepared pan and bake until a tester come out clean, about 25 to 30 minutes.