Friday, November 21, 2014

Gluten-Free Chocolate Brownies

Category: Baked Goods
Difficulty Rating: Easy
Not healthy except that they're GF

Omigoodness! The first time I posted these I forgot to put in the cornstarch measurement! It's there now! These brownies are my family's favorite--bar none. Including those that are not gluten-free! So chewy and good! They are by David Lebovitz in his cookbook "Ready for Dessert".


6 T butter (salted or unsalted)
8 oz. bittersweet or semisweet chocolate--chopped
3/4 C sugar
2 lg. eggs at room temperature
1 T unsweetened cocoa (natural or Dutch chocolate)
3T cornstarch
Optional: 1 C nuts (toasted and coarsly chopped)
1/8 t salt  (if using unsalted butter)


Preheat the oven to 350 degrees. Line the inside of an 8-inch square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Melt the butter and chocolate (and salt if using it). Stir constantly until smooth. Remove from heat and stir in the sugar then the eggs (one at a time). Sift together the cocoa powder and cornstarch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute until the batter is not longer grainy and nearly smooth. It will pull away from the sides of the pan a bit. Add the nuts--if using. Scrape batter into prepared pan. Bake for 30 minutes or until the brownies feel just set in the center. Do not overbake. They should be fudge-y. Remove from oven and let cool completely before removing from the pan and slicing. Brownies can be stored at room temperature for at least 4 days and can be frozen for up to a month. Common Sense Tip: If the finished brownies are crumbly...that means you didn't beat the batter long enough in step four. You can then use the crumbles to fold into vanilla ice cream for a fun dessert.

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