I can't even find the picture I took of these brownies, but holy heckapowie does D (top, thinking he's a rockstar) look like SuperDad (bottom, wondering if his grandma will still have that flooring in 30 years. Answer = yes.). Am I right?
Recipe adapted from October 2008 issue of Family Fun magazine.
1/4 c brown rice flour
1/4 c tapioca flour
1/3 c cocoa powder
1/2 t baking powder
1/8 t salt
4 T butter
2 ounces/squares bittersweet chocolate, chopped
1 lg egg
2 lg egg whites
1 c sugar
1 T canola oil
2 t vanilla extract
1. Preheat oven to 350 degrees. Spray an 8 inch square pan with cooking spray. In medium bowl, combine flour, cocoa, baking powder, and salt. Set aside.
2. Heat butter in small saucepan, don't burn. Remove pan from heat and add chocolagte, stir until melted. Set aside.
3. In another medium bowl (oh yeah, this recipe will use ALL of your bowls and measuring instruments), lightly whisk the egg and egg whites just until combined. Whisk in the cooled chocolate mixture, sugar, oil, and vanilla. Stir in the flour mixture but do not overmix.
4. Pour into pan. Bake about 30 minutes - toothpick will come out with a few moist crumbs, but brownies will set up as they cool. If they aren't all gone by then. Ahem.