8 tbsp unsalted butter (I use salted and omit the salt later on in the recipe)
4 oz bittersweet chocolate (I use semi-sweet - still tastes great)
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 cup brown rice flour
1/4 cup tapioca flour
Preheat oven to 400 degrees F. Grease an 8 inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture. In a medium bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully until the mixture becomes smooth.
Pour into the prepared pan and bake for 25 minutes. As the brownies are baking fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. Watch you don't get water into the pan. Leave them there until they have cooled completely. Put in fridge. They are best eaten the next day when the top is crunchy and the insides chewy. That is if you can wait that long.