12 (if people have the restraint to not eat more than one brownie)
8 tablespoons unsalted butter
4 ounces bittersweet chocolate (or as dark as you can stand it)
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
1. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.
2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
3. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
4. Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don't let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.
These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, the insides decadently chewy. However, I'm sure no one would suffer if you ate the brownies immediately, either. Except, perhaps, for those not eating them. YUM!