1 cup butter
1 cup brown sugar
1 1/2 cups granulated sugar
12 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1 Tbsp vanilla extract
1 tsp salt
1 cup brown rice flour
1. Preheat the oven to 300 degrees F. Line a 9×13-inch pan with parchment paper
2. In a medium saucepan, melt the butter over medium heat with the sugars. Use a heat-resistant spatula or a wire whisk to mix. At first, the liquefied butter will settle over the sugar. Keep stirring until the sugar and butter have completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass.
3. Remove from the heat and cool for 10 minutes. Add both chocolates. Whisk until smooth.
4. Add the eggs and whisk until the mixture is thick and shiny.
5. Add the vanilla and salt. Mix to blend.
6. Add the flour and whisk only until smooth.
7. Pour into the prepared pan.
8. Bake for 30-35 minutes only. The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine.
9. Remove from the oven and let cool to room temperature.
10. Refrigerate until firm.
11. Place a cutting board over the pan and turn upside down. Remove the parchment paper
12. If you are glazing the brownies, do so bottom side up for an entirely smooth surface.
13. If you are eating them as is, invert them onto another board and slice into cubes, rectangles or triangles.
14. Store in the fridge wrapped in plastic for up to 2-3 weeks. Freeze wrapped in plastic and foil for up to 6 months.