Decadent Fudge Brownies
Makes a 9 x 13 inch pan
8 oz.(1 stick) Earth Balance Buttery Sticks, sliced into 1-inch pieces
8 oz. Trader Joe's Pound Plus 72% Chocolate
1 1/2 cups white sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1/8 cup sorghum flour
1/8 cup tapioca starch
1 teaspoon salt
1 cup semi-sweet chocolate chips
Optional toppings to swirl into batter:
4 tbsp. creamy peanut butter (optional)
4 tbsp. Marshmallow Fluff (optional)
4 tbsp. blackberry or raspberry jam (optional)
Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.
Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted. Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate. Let cool for 10 minutes (til they are about at room temperature).
Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla.
In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt. Gently fold the mixture into the batter.
Pour the batter into the prepared pan, and smooth top. Sprinkle the chocolate chips over the top and pres lightly into the batter. If you want some extra special brownies, swirl in Marshmallow Fluff, peanut butter, and/or jam with a knife.
Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them. Transfer the pan to a wire rack to cool completely. Slice and serve once cooled. Store in the fridge for up to 4 days or freeze; reheat before serving. Delicious served with vanilla or peppermint ice cream.