Gluten-free Chocho Brownies
1/2 cup butter
4 oz. (4 squares) unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 cup chocho flour
Preheat oven to 350°F and spray an 8×8-inch pan with nonstick spray. In a medium saucepan, melt butter and chocolate over medium heat, stirring until chocolate is melted and the mixture is smooth. Set aside to cool.
Using electric mixer, beat eggs and sugar in a large bowl until thick and pale; beat in the chocolate mixture, vanilla and salt. Add flour and beat on low speed or stir just until blended.
Pour batter into the prepared pan and bake for 30 minutes, until just set and the edges are starting to pull away from the sides of the pan. Cool in the pan on a wire rack.
Makes 16 brownies.