Variations to the gluten free brownies recipe
You may be aware, from other pages on the site, that I have diabetes as well as Celiac Disease. Therefore I used a 90% cocoa dark chocolate for my gluten free brownies, and also a sugar substitute, to keep the carbs lower.
I picked Total Sweet which is a xylitol sweetner that allows you to substitute the same quantity of sugar in a recipe. I could have reduced the carb load even further by using a protein based gf flour rather than a commercial mix. - something like quinoa or besan for example, although the recipe would then have needed a tsp of gluten free baking powder added..
If carbohydrate is not an issue, you might like to use a milder chocolate with coffee, orange or mint flavorings in your brownies.
You could also melt additional chocolate and drizzle it over the top for decoration. Or how about some frosting or a dusting of powdered sugar?
If you like more texture, you could substitute one quarter of the flour with some ground hazelnuts or almonds. Even throw in some sultanas, perhaps?