Gluten Free Mint Chocolate Chip Brownies

• 80 g tapioca flour
• 60 g buckwheat flour
• 60 g millet flour
• 1 1/4 teaspoon xanthum gum
• 5 g salt
• 40 g malted milk powder
• 40 g dutch process cocoa powder
• 1/2 cup boiling water
• 284 g dark chocolate wafers
• 12 tablespoons unsalted butter
• 1/2 cup neutral oil (I used olive oil)
• 200 g granulated sugar
• 200 g dark brown sugar
• 3 eggs2 egg yolk
• 3 teaspoons vanilla
• 150 g milk chocolate
• 170 g mini mint chocolate chips, plus more for sprinkling on top

Mix the tapioca flour, buckwheat flour, millet flour, xanthum gum, salt and malted milk powder together. Set aside.

In a large heatproof bowl, whisk the cocoa powder in the hot water until no lumps. Put the bowl over a double boiler and add in dark chocolate wafers, butter and oil. Mix until melted, then take off heat and let cool slightly.

Add the sugar to the slightly cooled chocolate mixture. Whisk until it gets weird. Then add the eggs and whisk until it stops being weird.

Add the vanilla to the chocolate mixture.

Fold in the milk chocolate wafers and the mini mint chocolate chips.

Put batter in a 9x13 pan and sprinkle some more mini mint chips on top if you want.

Bake at 350 for 30ish minutes? or until done, maybe 35-40 minutes. I didn't pay attention to this part.