Ever since I started experimenting with gluten-free cooking, the perfect brownie has been my Everest. After multiple attempts that met with what can only be described as mediocrity, this recipe is the culmination of trial and error, information from America's Test Kitchen (such an awesome show), and an interview I once had with Vogue Food editor Jeffery Steingarten (thank you for introducing me to Scharffen berger chocolate). Today I am Mallory, and the view is sweet!

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