I’m fairly certain everyone loves brownies. They’re rich, alluring, and there are so many variations – there’s something to please everyone. This variation is perfect for those who cannot have, or are avoiding, gluten. Skipping out on the wheat flour doesn’t mean you have to forego the decadence that is associated with gooey, fudgy brownies. This recipe holds it’s own amongst any flour based brownie recipe I’ve ever tried.
I was very surprised at how thick and fudgy these brownies turned out, especially considering the simplicity of the recipe and that they literally only take 2 minutes to whip up. They’re rich and chewy, and studded with chocolate chips. I added a dash or two of espresso powder, which really enhances the cocoa flavors.