Successfully Gluten Free! : Best Chocolate Cake/Brownies EVER w/ optional Fudge Sauce

These are fabulous. They're just a different fabulous from my marshmallow brownies (which I adore).
These are deliciously rich, so they're nice with whipped cream or ice cream and the fudge sauce below if you're in a particularly decadent mood! My family and friends have raved over this particular brownie. It's that good! Enjoy!

Best Chocolate Cake/Brownies EVER!

Line a 8”x8” or 9”x9” square pan w/ parchment paper. It doesn’t have to be well done, just fold sides so it works and it’s covered. If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.

Heat oven to 375F.

Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does).

7 oz. high-quality dark chocolate (60-70% works best)

¾ cup + 2 Tbsp butter

Add:

1 ¼ cups sugar

Allow to cool a little bit.

Mix, incorporating one at a time:

4 eggs (5 eggs for a gooier brownie)

Add and stir until incorporated:

1-2 Tbsp. brown rice flour or gluten-free flour mix. (2 Tbsp for less gooey brownies)

Ready for baking.

Bake 30-35 minutes, until cake has mostly set.

Remove from oven, leave to cool and rest. Yes, you can eat warm, but it’s best to let it cool a bit. You can pull the entire thing from the pan using the parchment paper and it cuts well once cool (and even warm).