Gluten Free Salted Fudge Bliss in a Brownie

I almost hesitate to post this here. I mean, my salted fudge brownies are to-die-for, and now that I've triumphed in making them gluten free, well, it seems like it should be a top secret thing. But no, my friends, if you have to be gluten free and you happen to adore chocolate baking, this is a sweet surprise. I still hope to experiment with switching out some of the butter for squash and a few other tweaks to make it super healthy but still blissfully delicious, but it is perfect for sharing right now in its gluten free state.

Without further ado, here is my one pot wonder for your tasting pleasure.......

INGREDIENTS:
3/4 c. butter
2 oz. chocolate, chopped
6 T. cocoa
1 c. white sugar (I've actually used sucanat with success in its place)
1/2 c. brown sugar (yellow sugar in Canada)
3 eggs, beaten with fork
1.5 tsp. vanilla
1/6 c. sorghum flour
1/6 c. GF millet flour
1/6 c. tapioca flour (also sometimes labeled tapioca starch - same thing)
1/2 c. brown rice flour
scant 1/2 tsp. xanthan gum
1/2 tsp. Kosher salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit, and grease foil lined 8" dish.

2. Melt butter and chocolate over low heat in medium sauce pan, stirring to combine well.

3. Remove butter and chocolate mixture from heat, and stir in cocoa and sugar until well blended.

4. Stir in lightly beaten eggs and vanilla until evenly incorporated.

5. Combine flours and xanthan gum in a small bowl, and then pour into sauce pan mixture. Stir gently to fully combine.

6. Pour batter into prepared pan and sprinkle half of the salt evenly over top of batter, and swirl through the batter with a knife. Then sprinkle remaining salt on top. (I confess to using more than 1/2 tsp. at times.)

7. Bake for 28-30 minutes. You want the edges to be set, but the center to be soft. (Soft does not mean soupy. I keep a thermometer in my oven at all times, so 28 minutes at exactly 350 worked well for me.) Don't bother testing with a toothpick because it will come out coated.

8. Cool in pan for a couple of hours. Gently ease foil out of pan and place on plate in refrigerator for a couple more hours. (It's okay to leave the foil on the cooling rack covered by a tea towel overnight instead.) Resist the urge to cut into them too soon, and give them time to completely set up. (And yes, I totally broke that rule in order to take a picture for you.) Cut into one inch pieces of bliss and enjoy.

You're welcome. =)