Chocolate-y brownies

2 squares (2 oz.) unsweet chocolate (bittersweet will work too)

1/4 C. Butter (I used plant-based vegan butter)

1/2 C. Stevia

2 Eggs, well beaten

1/2 tsp. Baking Powder

1 C. GF 1-2-1 Flour or regular flour

Pinch of Salt

1 tsp. Instant coffee crystals (you can substitute vanilla extract if you like)

Preheat oven to 350. In the top of a double boiler, place the chocolate and butter. When they are both melted (and mixed together), remove the top pan from heat. Add in the coffee, baking powder, and salt and mix well. Add half the flout and mix well again. Then add the egg, mix, the rest of the flour, and mix well. Grease a loaf pan (5” X 9”). The brownie mixture will look crumbly. Scrape the mix into the loaf pan and press flat with your hands. Bake for 30 minutes. If a toothpick comes out with no crumbs on it, the brownies are done. Otherwise place back in the oven for 5 minutes more. Allow to cool and cut into 24 two-bite brownies.

The original recipe is from the James Beard Cookbook, 1959. I have made these so many times, that I have adapted Mr. Beard’s recipe (my apologies, James) for GF and DF eating and less sugar. Thanks to this recipe, I have also become known for my brownies.