Brownies

Who doesn't want one of these?

Before I was able to readily purchase gluten-free brownie mixes, I was HUNGRY for an ooey-gooey brownie. I also tend to be a bit picky about the flours I use. Yes, I'm sure all-organic diets have their positive sides, but in order to hit a target market, much of the gluten-free food is also all organic and/or vegan, and made of some pretty strange stuff - like stuff that one wouldn't have found 5 years ago in a typical South Dakota grocery store.

SO. I researched flour mixes for gluten-free baking and came up with a recipe that I've been tweaking ever since. Today I hit the jackpot with a rich, sweet, ooey-gooey brownie. Hopefully they last before my company comes tomorrow!

Gluten-Free Brownies:
1/2 C. oil
1/2 C. butter (or margarine, if you must)
4 eggs
1 tsp vanilla (or just vanilla to taste)

2 C. sugar
3/4 C. white rice flour
1/2 C. cocoa (or more if you want)
2 tsp. xanthan gum

1/2 bag white chocolate chips

Mix together wet ingredients, then mix dry ingredients separately. Combine and add white chips (or nuts or whatever you like in your brownies).

Preheat the oven to 350 degrees and bake for 35 minutes.

Eat and enjoy...Maybe mix it with ice-cream?

The first time I did this, I only needed to bake the recipe for 15 minutes. I have not successfully baked them for just that amount of time though, and have good reason to believe that the oven I was using was not working quite up to snuff...