-Scant 1/4 cup vegetable oil

-4 1/2 oz semi-sweet chocolate chopped

-2 eggs at room temperature

-1 teaspoon vanilla extract

-3/4 cup quinoa flour

-3 Tablespoons rice flour

-1 Teaspoon baking powder

-1/2 cup sugar

Preheat oven to 400°F. Lightly oil an 8×8 inch baking pan or dish.

Stir the oil with the chocolate in the top of  a double boiler set over simmering water, until the chocolate is melted and the mixture is smooth. Beat the eggs and add to the chocolate, whisking vigorously. Beat in the vanilla and let the mixture cool until it’s warm. Combine the flours, baking powder and sugar then beat into chocolate mixture to form a dough. Spread the dough into the prepared pan and bake for 10-15 minutes. Allow to cool then cut into squares.

Ingredients:

1lb unsalted butter

1lb plus 12 oz. semisweet chocolate chips, divided

6oz unsweetened chocolate

6 extra-large eggs

3 tbls instant coffee granules

2 tbls pour vanilla extract

2 1/4 cups sugar

1 1/4 cups all purpose flour, divided

1 tbls baking powder

1 tsp kosher salt

3/4 cup smooth almond butter

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18- inch sheet pan.

Melt together the butter. 1 lb. of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture, Toss the remaining 12 oz of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a  toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into large squares.