Dear blogging family,

It was raining when I took pictures of the brownies. Now, as I taste a brownie before dinner the sun is shining and I think I’ll go for a walk. Talk about perfect timing!

I hope all of you get a little break from the rain and see a glimpse of sunlight. And if it’s stormy where you are…well it can’t hurt to have a brownie or two and cozy up with a good book this evening.

Gluten Free Chocolate Chip Brownies

Yield: 12 brownies        Prep Time: 15 minutes       Bake Time: 25-30 min

Ingredients:
1 1/2 cups gluten free all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 teaspoon baking powder
Pinch of fine sea salt
1 ½ cups maple sugar
1 cup unsweetened soy milk
1/4 cup semi-sweet chocolate chips
½ cup extra light tasting olive oil*
Powdered sugar (optional)

Directions:
1. Preheat oven to 325 degrees F. Spray a 9” square baking pan with non-stick oil.
2. Over a large bowl, sift together the brown rice flour, GF all-purpose flour, and unsweetened cocoa powder with the baking soda and baking powder. Stir in the maple sugar and a pinch of fine sea salt.
3. In a separate medium-sized bowl, mix the wet ingredients. Add the wet ingredients to the dry mixture and stir until the batter is smooth. Fold in the chocolate chips
4. Pour the batter into the baking pan, and bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean. Let the pan completely cool on a wire rack before dusting the brownies with powdered sugar and cutting into squares.

Enjoy with a tall glass of your favorite milk.

Tips:
* Make sure you use extra light tasting olive oil, not extra virgin. There’s a difference in the flavor.