1 cup (140 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5/8 cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
1 1/2 cups (300 g) granulated sugar
Place all of the ingredients in a large bowl, whisk to combine and transfer to a sealed container until ready to use.
To make brownies, to the mix, add 2 eggs (100 g, weighed out of shell) and 1 egg yolk (25 g), at room temperature, plus 12 tablespoons (168 g) unsalted butter (melted and cooled), and 1 teaspoon vanilla extract, and mix until just combined. Bake in a greased 9-inch x 13-inch pan at 350°F for about 25 minutes or until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs attached. Allow the brownies to cool in the pan for at least 10 minutes before slicing and serving.
Adapted from the Gluten Free Yeast Free Chocolate Donuts in Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn by arrangement with Da Capo Lifelong, a member of the Perseus Books Group (© 2012).