Melt the butter and 2 3 cup chocolate chips in a medium bowl over simmering water and stir until smooth. Nuke for 1 minute and stir. Remove from the heat and whisk in cocoa powder sugar and salt batter will be a little grainy. Add the almond flour brown rice flour and salt and mix on medium low speed until combined. Beat in eggs one at a time.
In medium bowl blend butter sugar and vanilla. Heat oven to 350f grease 8 inch square baking pan. Place the butter and cup of the chocolate chips in a bowl set over simmering water don t let the water touch the bottom of the bowl and melt stirring gently until smooth. Have two 6 ounce ramekins ready. 1 4 cup 1 2 stick unsalted butter 1 2 ounce unsweetened chocolate 1 2 cup semisweet chocolate chips 1 egg 1 3 cup granulated sugar 1 8 teaspoon salt 1 2 teaspoon vanilla extract 1 4 cup flour vanilla ice cream for serving.
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Next in another bowl combine flour baking powder salt and cocoa. Combine the egg and sugar in a medium bowl and whisk until thick and lighter. You could also do this in a microwave using a microwaveable safe bowl. Set the brownies on a rack to finish cooling. In a large saucepan melt the butter and 1 2 cup chocolate chips stirring often so it doesn t burn.
Combine the flour cocoa. Heat oven to 350 degrees and grease an 8 8 pan. Mix well then gradually add the dry mixture to the egg mixture. Then heat for another 30 seconds and stir until smooth. Grease an 8 inch square pan.
Grease an 8 inch square pan. Combine the flour cocoa. Next in another bowl combine flour baking powder salt and cocoa. Add the the cocoa powder food coloring vinegar and vanilla and beat on medium speed until combined and one uniform color. In medium bowl blend butter sugar and vanilla.
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