This time of year, most kitchens in the world turn into sweet shops. It seems fitting I give you a scratch recipe. However, those who are gluten free seldom get to enjoy decent brownies, and those who are not usually suffer through terrible wheat-free sweets for the ones they love. No longer. Please enjoy this recipe. I promise you it is good, and that you will never know they are gluten free.

Tools:

• Pot
• Whisk
• 8×8 baking dish 

Ingredients:

• 1/2 c granulated sugar
• 2 Tbsp butter
• 2 Tbsp heavy cream or half and half
• 2 c chocolate chips/bits/chunks of any flavor
• 2 eggs
• 1 tap vanilla extract
• 2/3 c gluten free flour (Type is up to you. You can procure a mix for baking, or simply make your own. Rice and almond both work well.)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 – 1/2 c cacao nibs (To taste. And you may also add chopped nuts instead, though I highly recommend nibs, especially if using dark chocolate)

Instructions:

1. Preheat oven to 325
2. Mix the sugar, butter, and cream in a pot and heat until it bubbles
3. Add the chocolate and let melt, stir with a whisk or fork. It will look as though it is clumping and not melting but it’s fine.
4. Add eggs and vanilla and continue stirring
5. When smooth, remove from heat, add flour, salt, baking soda, and cacao nibs and mix until all are thoroughly incorporated.
6. Pour in 8×8 greased pan and bake for 25 minutes