Gluten-Free One Bowl Brownies

A gluten-free version of my son's favorite "from scratch" brownies; the original recipe appeared in a holiday baking insert from the Sunday newspaper. NOTES: 1 square (1 oz.) of unsweetened baking chocolate is equivalent to 3 level tablespoons of cocoa plus 1 tablespoon oil or shortening. Also, the original recipe uses 1-1/2 sticks of margarine or butter in place of oil.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 brownies

Ingredients

• 4  unsweetened chocolate squares
• 3⁄4 cup canola oil
• 2  cups sugar
• 3  eggs, lightly beaten
• 1  teaspoon vanilla extract
• 1⁄2 cup  rice flour
• 1⁄4 cup potato starch or 1⁄4 cup cornstarch
• 1⁄4 cup tapioca flour or 1⁄4 cup arrowroot
• 1  teaspoon xanthan gum
• 1  cup  nuts, coarsely chopped (optional)

Directions

1. Heat oven to 350° F (325° F for glass or insulated baking pan) and grease bottom only of 13" x 9" pan.
2. Microwave chocolate and canola oil in large microwavable bowl on high for 2 minutes. Stir until chocolate is completely melted.
3. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour and nuts.
4. Spread into prepared pan and bake for 25-30 minutes (add 3-5 minutes for insulated baking pan) or until toothpick inserted in center comes out with fudgy crumbs - DO NOT overbake.
5. Cool in pan; cut into 24 brownies.