Gluten Free Blondie Brownie

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We were visiting family and my girls were begging me to make a dessert for them.  These are thick and buttery.  Our cousins sampled and didn't know the difference.

Preheat oven 350 degrees F

3/4 cup butter (or more), softened
1/2 sugar
3/4 cup brown sugar
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
2 cup Brown Rice Flour, a little less
1 tsp Xanthum Gum
Butterscotch Chips

Cream butter, sugars together. Stir in eggs. Sprinkle with salt, baking soda, and xanthum gum. Stir in alternate flour gradually. Once mixed, stir in butterscotch chips.  Spread in desired pan.  Bake 30-35 min until top is golden.
Notes:
I prefer thicker brownies so I used an 8x8 pan, but same recipe will produce a thinner brownie in a 9x13 pan.  Do not worry about coating pan with oil or butter, there is plenty of butter to keep the brownies from sticking to the pan.  I used a spoon to mix, but can be done with mixer.