These brownies are phenomenally good, and the batter is versatile enough that you can add any of your favorite additions and they will still turn out to be fantastic. I made one batch and then divided it into three parts to make all three kinds of brownies. I think the peppermint were my favorite, but they were all wonderful!
I'll give you the basic recipe first, and then the few changes I made to make the two varieties.
Fudgy Brownies Three Ways
Makes 16 Brownies
8 ounces unsalted butter (2 sticks), sliced into 1-inch pieces
8 ounces good-quality bittersweet chocolate, roughly chopped
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3/4 cup gluten-free flour mix (1/4 cup sorghum, 1/4 cup brown rice, and 1/4 cup tapioca starch)
1 tsp. baking powder
1/2 teaspoon salt
Melt the butter and chocolate together in the microwave or on the stovetop using a double boiler. Allow to sit and cool in a separate bowl for about 10 minutes.
When the chocolate has cooled, add the eggs and sugar and beat well. Add in the vanilla. In a separate bowl, combine the flours, baking powder, and salt, and then add to the chocolate mixture. Pour into a greased 8x8 baking dish and bake at 350 F (180 C) for about 25 minutes, or just until a toothpick inserted into the batter comes out clean.
For Peppermint Brownies:
Add 2 - 3 tsp. peppermint extract (to your own taste) before adding to the pan.
For Peanut Butter Marshmallow Brownies:
Using Fluff or melted marshmallows, swirl marshmallow creme into the batter, then do the same with some softened peanut butter (soft or crunchy, depending on your own preference). Use a fork or a knife to swirl it around and then bake as directed.