Ingredients:
2.5 ounces unsweetened chocolate
1.5 ounces bittersweet chocolate
1 (1/2 cup) stick butter
1/4 cup millet flour (1.35 ounces)
3 tbsp tapioca flour (0.85 ounces)
2 tbsp sweet rice flour (0.60 ounces
1 tbsp quinoa flour (0.40 ounces)
3/4 tsp xanthan gum
1/2 tsp salt
2 eggs
1 egg yolk
1 1/2 cups sugar
1/2 tbsp vanilla
Preheat oven to 375 degrees Fahrenheit and grease an 8 by 8 inch square pan.
Melt together chocolate and butter over low heat, or in 30 second intervals in the microwave, stirring between each. Set melted mixture aside.
In a small bowl, whisk together flours, xanthan gum and salt.
Beat together eggs, sugar and vanilla for 10 minutes at high speed. A stand or hand mixer is definitely the way to go here. Stir in the melted chocolate and flour mixtures until just combined. Let sit, as is (in the bowl), for 20 minutes. Pour into greased pan, tapping on the counter to release air bubbles. Bake for 30 minutes or until a toothpick comes out clean.
Adapted from Gourmeted
Thanks to YMC Foodie of the Week, Lauren, for sharing this sweet, gluten-free treat.
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