Basic Recipe:
4 ounces of chocolate (I used semi-sweet)
8 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt (optional)
1/2 cup tapioca flour
MELT Chocolate and Butter together, over stove or in Microwave
COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla
MIX Chocolate into sugar mixture
Add Flour and mix well
Preheat oven to 400 degrees Farenheit
Pour into Prepared Pan, put into preheated oven. Bake for 25 minutes, until toothpick inserted comes out clean
Pesky Apron Strings 
What size pan did you use? From your photos, it looked like quite a long one, so I tried a 9×13″. I used exact measurements of all the ingredients.
I checked them at 20 min, and the edges were already black. I quickly pulled them out, but I think I way over-baked them. They are a crumbly disintegrating mess… Too bad! I really liked the simplicity of this recipe — so often gluten-free recipes require so many flours. I’ve only started replenishing my tapioca flour & coconut flour, and have been searching for new recipes just using those two. (I am grain free and nut free).
I might try them again at a slightly lower temp (375) and a lot shorter (12-15min). Any other tips?
I use an actual brownie pan, if you need to lower the temp you should, sometimes ovens can vary on temperature. Try and try again that’s my motto.
I’m so sorry I took a hiatus from blogging. If you are having issues with over browning your oven temp might need to be lowered. 8×13 pan I believe. Sorry several years too late. Hope you have found some more recipes that suit your lifestyle.
http://www.walmart.com/ip/As-Seen-on-TV-Perfect-Brownie-Pan/14150525
I use this one, my mother bought it for me a few years back. It works like a charm. To me if they crumbled and darkened to soon, sounds like the oven is too hot, adjust accordingly, drop it 25 degrees. Baking is always an experiment, What works for one may not necessarily work for another.
Pingback: The Brownie Pan I use and Beef Enchiladas | Pesky Apron Strings
I just made these, they are great. Thanks for the recipe.
Helen
What size pan did you use??
Glad to hear it. About to reboot my blog. Let me know if there’s anything you are interested in seeing.
I used a 9×9 pan, and subbed coconut oil for the butter. The trick seems to be getting good creamy eggs before you add the flour.
25 mins was perfection.
I really like using coconut oil. Did you use 8 tablespoons of it liquid??
You don’t give pan size but your pan looks like a 9×13. I just put mine in the oven and it barely covered the bottom of the pan. What size pan is this recipe for?? Thanks
Hi Lynn,
I actually used one of those magic brownie/perfect brownie pans not sure the original brand. I believe it was an 8×12. Sorry I didn’t list the pan size. Thanks for checking out the recipe. Hope it turns out well for you!
With tapioca flour it’s more fine so it will make what seems like less batter than if you would have used all purpose. Seems like anything S tapioca some of the nut flours other healthier flours tend to be more fine I guess that comes with the processing that goes into it.
Thanks so much for your prompt reply. I baked them at 375 for 15 minutes. They were thin, which is good because that way I’m not eating as much, ha! But, they were moist and DElicious!! Next time I’m going to try them in an 8×8 and bake a little longer. Great recipe, thanks!
So glad they turned out well. It also depends on how you want them to be. I like mine thinner I feel the tend to be a bit more chewy when they are thin and thick is a Cakey feel. I’m going to be trying some tapioca recipes in the next few weeks. I hope you will check back. Apparently this is my best post so I need to go with that trend.
Pingback: Gluten-Free Option: The Tapioca Starch Flour | Pesky Apron Strings