Gluten Free Chocolate Brownies

I recently made these with mint to give away for St. Patrick’s Day and I actually received LOTS of calls to say how amazing they were so….

170 grams of butter (generous) and melted
200 grams of granulated sugar
90 grams of brown sugar
1 teaspoon of vanilla
3 large eggs
40 grams of cocoa powder
70 grams of gluten free all purpose flour
1/2 cup of white chocolate chips and 1/2 cup of milk or dark chocolate chips (or 1 of each)
1 teaspoon of peppermint flavouring (optional)

Preheat the oven to 350 F. Grease and line an 8″ square pan with parchment paper – so you can lift the brownies out when they are cool.
Mix the butter and sugars with a whisk until they are smooth…add the vanilla and peppermint flavouuring and stir. Add the eggs, one at a time. I beat them on low for 1 minute each. Sift the flour and cocoa and add. Mix in the chocolate and/or white chips until just mixed.
Pour in the pan and bake for 30 minutes or until it is no longer wobbly in the middle.
Cool in the pan for 10 minutes and then lift out using the parchment paper and cool on a rack in the fridge for an hour before cutting because they are fragile and gooey.