Preheat oven to 350°F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.
In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.
In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.
Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
Fabulous brownie that doesn't give itself away as a gluten free snack! I am gluten intolerant and wanted to be able to make something both me and my husband could enjoy. This did it! I happened to have almond flour instead of almond meal and it worked well.
Fantastic!! I have made these four times since my husband was diagnosed with celiac disease five weeks ago - they single-handedly convinced him that he could still enjoy the foods he loved. They are so good that our boys, who are celiac-free, beg for them. Thanks so much for this recipe - it helped our family through a tough transition.
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