Fudge Brownies

~modified from Julia Childs  Baking with Julia Cookbook

Think of a dense souffle when you eat these. The batter is rich with melted chocolate enjoy this with a frothy cup of cappuccino. Great for kids who like the fudge like texture of brownies. If you have a gluten free child these are easy and make any new baker a proud one!

1 1/4 cups Gluten Free Flour

1 tsp Salt

1/4 tsp Xanthum Gum

2 sticks Unsalted butter

4 ounces Unsweetened chocolate, coarsely chopped

4 ounces Bittersweet chocolate, coarsely chopped

2 cups Sugar

1 tsp Vanilla extract (make sure it’s gluten free)

4 large Eggs

Center a rack in the oven and preheat the oven to 350˚F.

Sift GF Flour, xanthum gum and salt together and set aside. Melt the butter and chocolate in a medium saucepan over low heat, stirring frequently. Add 1 cup of the sugar stir in the vanilla. Pour the mixture into a large bowl.

Put the remaining 1 cup sugar and the eggs into the bowl of a mixer. Whisk to combine the pour in half of the sugar and egg mixture into the chocolate mixture. Whisking as you add it so that the eggs don’t cook in the heat of the chocolate.

With the other half of the sugar-egg mixture, whisk it until it is thick, pale and doubled in volume. Fold it into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour into an unbuttered 9 inch  square pan. I use a pyrex glass pan. Bake for 45 minutes to 1 hour. When you insert a knife into the center it should be gooey. Cool in the pan. Cut into 1 1/2 inch squares to serve.

Keep for about 2 to 3 days at room temperature. Or freeze these for up to a month. Frankly, I can’t make them last that long.