Here is a gluten-free recipe of 'Little Devils Tower Brownies', these decadent cake like chocolate treats are best baked in a brownie tin (to prevent sticking) or in muffin pans. Martha Stewart's baking tins from Macy's work the best in my experience. I recommend 'If You Care' eco-friendly muffin wrappers.
4 oz. chocolate chips (Enjoy Life Chocolate Chips)
1/2 cup butter
1 1/4 cups of sugar
Vanilla (1 teaspoon or to taste)
pinch of Salt
3/4 cups Gluten Free AP Flour (Adele's recipe: 1/4 cup tapioca flour, 1/4 cup white rice flour, 1/4 cup brown rice flour, 1/4 cup corn starch, 1/4 cup sorghum flour - mix together, multiply to make numerous cups at once)
1/2 teaspoon xanthan gum (mixed with flour)
*You can add baking powder if you want a cakier version or live at sea level.
Melt chocolate and butter together ( I put on medium heat and stir)
Mix eggs, sugar and chocolate/butter melted mix with spoon
Stir in flour.
Set the oven for 350 degrees
Bake for 25 minutes (if doing a full pan), if doing mini muffins I suggest checking with a toothpick every seven minutes.
You can add mint if you want a 'chocolate mint' taste...
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