Flourless Brownies
I crave chocolate… a lot. There are a lot of options for flourless confections in the area but few have hooked me. I stumbled upon this gluten free brownie recipe and it was the most delicious baked good I’ve had in a long time. They have a fudge-like quality that’s to die for. We ate a couple at home and I brought the rest to work. They disappeared quickly and received a lot of compliments. I can’t stop thinking about them and need to make them again. Like right this second.
Flourless Brownies
(Recipe credit to life made simple)
6 Tablespoon unsalted butter
3/4 cup sugar
8 oz. semisweet chocolate, chopped
2 eggs, room temperature
1 teaspoon vanilla extract
1 Tablespoon unsweetened cocoa powder
3 Tablespoon cornstarch
1/4 teaspoon salt
1. Preheat oven to 350 degrees. Line a 9×9″ square pan with foil and lightly spray with cooking oil, set aside.
2. In a small saucepan over low heat, melt the butter then then add the sugar. Once the sugar is mixed in well, add the chopped chocolate, stirring until smooth.
3. Remove the saucepan from the heat and add the eggs, one at a time, then the vanilla extract.
4. Using a mesh sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt.
5. Stir together, then beat the batter for 1-2 minutes until it’s smooth and shiny.
4. Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are no longer jiggling in the center.
5. Be careful not to over-bake (gooey brownies are the best)! Remove the pan from oven and let cool in the pan for 45 minutes before removing and slicing.
