An all time favorite

Fudgy, gooey, chocolate-chunked... gluten-free brownies.

    This was the first recipe I have ever memorized and use ALL of the time.  The coconut flour gives it a great nutty-sweet flavor, without so much of the coconut taste.  I've found some brands give it the wrong texture, so I make sure to use the brand LET'S DO... ORGANIC.  You can just as easily substitute your favorite style flour (gluten-free, even all-purpose wheat flour) without changing the amounts of ingredients.  Feel free to play around, and with different spices too!  Try cinnamon and chili powder for a little Mexican chocolate flair!

And now for the recipe:

Fudgy, Gluten-Free Brownies

Ingredients
5 large whole eggs
1 c granulated white sugar
1/2 lb light brown sugar (16 oz)
1 TB baking powder
1 tsp sea salt
2 TB vanilla extract
1 c coconut flour

1 lb 3 oz good dark chocolate
1 lb unsalted butter

11-12 oz rough chopped or morsels of good chocolate, I prefer dark, but can be white, milk, peanut butter chips, etc

Optional: 

• 1 tsp cinnamon, chili powder, ginger, cloves, 5-spice, curry... any spice you desire.  If would suggest sticking to 1 or 2 so as not to overwhelm what you are showcasing - the chocolate.
• 1 packet of Starbuck's VIA or other instant espresso - this helps to bring out the rich chocolate flavor, and adds depth to the brownie, without necessarily taking on a "coffee" taste.  I almost always add this.
  
• 1/4 cup applesauce.  This helps to keep them super moist.  If you prefer to delete some of the butter (which helps the fudginess) take out a stick of the butter and up the amount of applesauce to 1/2 cup.

Directions

1. Fill the bottom of a double boiler with 2-3 inches of water.  Bring to a boil.  *Note: if you don't have a double-boiler, do not despair, neither do I!  Take any small saucepan and find a metal or glass bowl that will sit on top of the rim.*
2. While waiting for your water: measure/chop all of your chocolate, keeping the extra 11-12 oz separate.  This will be used later as a topping and swirled throughout.  
3. Melt your butter in the "bowl" of the double-boiler.  You do not need to wait for the water to boil.
4. Preheat your oven to 375 degrees F. 
5. Once your water comes to a boil add in the 1 lb 3 oz to the butter.
6. Prepare your baking pan.  For this I either use a 9"X13" Pyrex for a thicker brownie or a 13"X18" (half) sheet pan, for a thinner, bar-like one (this is what I use for parties).  Grease your pan.  Butter or baking spray works well.  I typically also line the bottom with parchment paper, for an easier release.
7. In a KitchenAid, or medium-large bowl, cream together the all of the eggs, sugar, and baking powder using either the paddle attachment, hand-mixer, or whisk.  
8. Add the salt, vanilla extract, and any of the optional items, if you're using them.  Combine thoroughly.
9. Mix in the coconut flour.
10. Stir your chocolate mixture to ensure that all of the chocolate has melted.  I typically use a smaller whisk to quickly mix.
11. Once your chocolate has melted out you can beat it into the egg/sugar/flour mixture.  (This ensures that you won't scramble the eggs)
12. Scrape sides and pour into your prepared pan.  Take half of the topping chunks and sprinkle over the top.  Using a rubber spatula, swirl these into the brownie mix.  Take the remaining morsels and sprinkle over the top.  
13. Into the oven for 30-45 min, depending upon the pan you use.  Once the mixture sets, it is done.  To test - give the pan a little shake, if it wiggles at all keep in in there.  Check it in 5 minutes.  You may want to turn the temperature down if it starts to brown around the edges too much.  The brownies will continue to cook once removed from the oven.
14. Enjoy!!!  I keep these in the freezer to pull out for impromptu soirees (if there are any left)!