We don't eat a lot of desserts or sweets in this house, but once in a while it just has to be a necessity of life, don't you think?
These brownies are seriously delicious, seriously addictive.  A definite once in a while treat.  This recipe was inspired from the cooking show/website COOKUS INTERRUPTUS, which I converted to gluten free. These guys are hilarious!

I also wanted to make these without Xanthan Gum, which normally I would use in a baked cake or brownie recipe.  These brownies have a slightly crispy top and soft, chocolaty, yummy center.  So, so good.  For their original recipe check out COOKUS INTERRUPTUS.  My daughter says these gluten free brownies are the best she has ever had...that is saying a lot in her gluten filled world!  Here is what I did to make these brownies gluten free:
2 ounces of Semi Sweet Chocolate Chips
1/4 cup of butter
for the sugar I used 3/4 cup Camino Organic Golden Cane Sugar
1/2 a cup of Gluten Free Flour - I used 1/4 Organic Brown Rice flour, 1/4 Tapioca Starch
1/4 cup Gluten Free Cocoa Powder
1/2 tsp. Baking Soda
pinch of salt
2 eggs
1/2 cup of Semi Sweet Chocolate Chips
Preheat the oven to 350 degrees.  Generously butter an 8x8 pan.
In a small pot, melt the butter and 2 ounces of Semi Sweet Chocolate Chips, on low heat.  Stir to combine, and once melted remove from the heat.
In a large bowl sift the flour, cocoa powder, baking soda, salt, then add in the sugar whisking to combine.
In a smaller bowl, beat the eggs well, until foamy.  Pour in the cooled chocolate butter mixture, stirring to combine.  Add the wet ingredients to the dry, stirring to blend, then fold in the other 1/2 cup of chocolate chips.
Pour into the prepared pan and bake, mine took about 28 minutes.