These are rich and chocolatey and slightly chewy. Yummm. You could add up to 1 cup of chopped walnuts or more chocolate chips to stretch the batter to make more brownies. Whatever you do, be sure not to overcook the brownies. If you have great willpower, you can eat these brownies in four bites, but no one will fault you for eating them in just one bite.
1 cup sugar
3 tbsp amaranth flour
1 tbsp potato starch
1/2 tsp xanthan gum
1/2 cup cocoa
1/2 cup butter
2 eggs
1 tsp vanilla
1/4 cup miniature chocolate chips
Lightly grease and rice-flour 18 tartlet tins (more if you have added extras to the batter).
Preheat the oven to 325F.
Whisk flour, starch, xanthan, and sugar together in a small bowl. Set aside.
Place butter and cocoa in a small saucepan. Stir over medium-low heat until butter is melted. Allow to cool slightly, 10 to 15 minutes. In a medium bowl, beat in eggs, one at a time. Stir in dry ingredients, vanilla, and chocolate chips. Spoon into prepared tartlet tins, to about 2/3ish full.
Bake for 20 minutes, until set but moist in the centre. Allow to cool five minutes in the pan, then turn out on a rack to cool completely, or until their scent overcomes your willpower.
Makes 18 two-bite brownies.
