fudge brownies and omg yes! they are gluten free!!

I absolutely love brownies, especially when they're gooey. I'm pretty sure Jake and I are brownie sundae connoisseurs, ordering brownie sundaes everywhere we go. Just bake these brownies, and top it off with some Breyer's vanilla bean ice cream, and you are good to go.

Ingredients:
1/2 cup whole almonds, ground into fine flour
1/3 cup white rice flour
1 cup Ghiradelli Double Chocolate Chips
6 T unsalted butter, cut into chunks
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 cup walnuts or pecans

Preheat oven to 325 degrees. Line small baking pan with parchment paper.
Mix together rice flour and almond flour well and set aside.
Place chocolate, butter and salt in top of large double boiler over simmering water and stir frequently until chocolate is melted and mixture is smooth. Remove and let cool a few minutes.
Stir in sugar and vanilla, then eggs one at a time. Add the almond and rice flour mixture and stir until thoroughly blended. Stir in nuts.
Scrap batter into pan and bake 25 minutes until toothpick inserted into center comes out clean.

This recipe is adapted from the Ghiradelli brownie recipe from Allrecipes.com