This recipe was created for my daughter and friends who are gluten intolerant and have Celiac Disease.

Ingredients

12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
12 oz Semi Sweet Chocolate Chips
1 cup Heavy Whipping Cream

Directions

Preheat oven to 375 degrees.

In a microwave safe bowl melt 12 oz chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth.

In a separate bowl, stir in sugars, salt, and vanilla. Whisk together the eggs and cocoa powder. Combined sugar mixture with egg mixture. Slowly combined in melted chocolate mixture until  smooth.

Line 13×9 or 12×12 can pan with parchment paper and lightly grease. Pour in batter.

Bake for 25-35 minutes until top is completely cooked.

While baking combined 12 oz chocolate chips and whipping cream in small pot over medium heat. Stir continuously until chocolate is completely melted and incorporated with the cream.

Once brownies are cooked, allow to cool for 10-15 minutes. Pour melted chocolate over top. Allow to cool for an additional 15-30 minutes. Refrigerate for 1 hour to completely set. Cut into 1 to 1 1/2 squares.