•2 oz. Bittersweet Chocolate (Ghirardelli 70% cacao recommended)
•½ package (or 1 ½ cups) Gluten Free Brownie Mix
•¼ cup Sugar
•½ cup Butter, softened and cut into small pieces
•1 Tb Water or Coffee
•1 teaspoon Gluten Free Vanilla
•¼ cup Mini Chocolate Chips
Preheat oven to 350°F. Melt chocolate in small bowl over hot water, or microwave. Set aside to cool slightly.
In separate bowl, combine brownie mix, sugar and butter.
In another bowl, combine eggs, water and vanilla.
Combine dry ingredients with melted chocolate and stir slightly. Add liquid ingredients and blend until combined. Stir in chocolate chips.
Drop by rounded tablespoons, or use small scoop to portion dough onto parchment paper-lined cookie sheets. Flatten slightly. Bake for 10 minutes. Allow to cool on pan. Sprinkle with powdered sugar, if desired.
Recipe Courtesy of: Bob's Red Mill