**found in InStyle Magazine October 2010
Serves 12 (24 Brownies)
6 oz. bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
6 tbsp. unsalted butter, softened
1 1/2 cups sugar
2 tsp. vanilla extract (try Tahitian Vanilla or Mexican Vanilla-It gives it a sweeter taste)
4 large eggs
1 tsp. salt
1/4 tsp. xanthan gum
1 cups GF all purpose flour (try Bob's Red Mill)
1 cup semisweet chocolate chips
1 sheet of vellum for stencil
Powdered Sugar (Confections Sugar)
**the original recipe calls for silver sanding sugar, but I am not 100% sure that something like that is gluten-free, so I offer confections sugar which will do the same trick and taste better. This recipe is covered gluten free.
If you don't have vellum, wax paper will do. And if you don't have a utility knife, then scissors or an exacto knife will do, if you don't have confections sugar, colored sugar will do.
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan (flour with gf flour). Set aside.
2. Place a metal bowl into a pan and barely simmering water; put in both chocolates and butter; stir until melted.
3. Stir in sugar and vanilla then add eggs one at a time, stirring well after each addition. Incorporate salt and flour into batter, then fold in chocolate chips. Pour into prepared pan; smooth top with a spatula.
4. Bake for 25-30 minutes (for gluten free baking it may be less, check after 15 minutes).
5. Allow brownies to cool completely in pan before slicing into 24 square pieces with a sharp knife.
6. To make stencil, use a utility knife to cut out a crescent-moon shape in a small piece of vellum. Place stencil over each brownie and sprinkle with powdered sugar.
Have a spooktacular Halloween!