These are really delicious, with slight modifications. The amount of chocolate and the salt ratio is a bit off - they are not very chocolatey, but they are salty. I doubled the amount of chocolate, to 4 oz, and they are ridiculously good. My husband (who doesn't eat GF) and I ate the whole pan pretty much in one night. Thanks for sharing.
The finished product tasted alright but not what I think of when brownies come to mind. They were cake like and dry. The volume of batter this recipe makes isn't very much and when baked (in an 8x8 pan) the batch is only about 1/2 an inch thick. I checked them @ 20 mins and were already baked and pulled away from the sides of the pan. The end result was disappointing after reading duonyte's review. Used 2 lg eggs and 2 ounces of my Callebaut bittersweet chocolate. I really wanted to love this but it's the first time I have ever used rice flour and perhaps I just didn't know what to expect.
I put cocoa and peanut butter because we have no chocolate chips, hope it's good
Concerned about the lack of gluten, I quadrupled the baking powder (2 tsp) to get a nice rise. Spiked recipe with black salt, black pepper, cardamom, cinnamon, orange oil. Instead of 1 c sugar, used 1/2 c turbinado sugar and 1/2 c honey for a tad more moisture given prior reviewer's note on dryness. Roasted pecans and added those. I love the result.
I only ate the scraps leftover after plating these, but those tidbits were delicious. I made these for a bake sale where GF goods were specially requested and chose them because they used products I always have around. (I do not need to avoid gluten myself). The brownies were more cake-like, but I am sure it's because the only eggs I had were jumbo. Instructions do not state when to add the salt, I added it with the sugar. They looked beautiful, sliced perfectly, and the crumbs were really tasty.