I’m not gluten-free, but it’s my (perhaps misguided) assumption that if I were to become gluten-free now (or if I were to do some sort of elimination/cleansing diet), I would have a favorite <insert food item here> and then a favorite gluten-free recipe for that same thing. So, for example, a favorite cracker and a favorite gluten-free cracker. A favorite chocolate chip cookie recipe and a favorite gluten-free chocolate chip cookie recipe.
These brownies, though, could easily become your favorite brownies, period.
I’ve had a favorite brownie recipe for years. I still love it and I will always love it. In fact, the main reason I really love it is that it’s a fudgy brownie recipe and everyone who’s anyone knows that fudgy brownies > cakey brownies. So imagine a recipe with no flour whatsoever. Yeah, those are gonna be some pretty fudgy brownies, my friends.
Because of that, these brownies are rich. I have committed one of my own food blogger pet peeves by photographing this differently from how I serve/eat them. I wouldn’t cut these into only 9 squares because even I, who deems literally nothing “too rich,” thinks a small serving of these is all you really need. That said, one of the reason these were cut into 9 squares is that I then cut each of those squares into 4 pieces, and dipped them each in chocolate giving them the brownie bite treatment. So very decadent. They were made for my GF sister-in-law’s bridal shower, so I wanted to make the servings a little prettier and easier to grab. They were a big hit all around.
- 15 minutes
- 30 minutes
- 16 brownies
- 6 Tbsp. unsalted butter
- 8 oz. bittersweet or semisweet chocolate, chopped
- 1/8 tsp. salt
- 3/4 cup sugar
- 2 large eggs
- 1 Tbsp. cocoa powder
- 3 Tbsp. corn starch
- optional: 1 cup of mix-ins like chopped toasted nuts
- Line an 8" square baking dish with parchment paper, leaving an overhang on 2 sides. Grease the parchment paper with butter or cooking spray. Preheat the oven to 350º
- Melt butter, chocolate, and salt in a medium saucepan over very low heat on the stovetop, stirring constantly until smooth.
- Remove from the heat and whisk in the sugar, then the eggs, one at a time.
- Sift together the cocoa powder and cornstarch in a bowl, and then stir them into the chocolate mixture. Beat the mixture vigorously for at least one minute, until the batter is nearly smooth and no longer grainy. Fold in any mix-ins, if using, and then pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until brownies feel just set in the center, being sure not to overbake. Allow the brownies to cool completely on a wire rack, then pull them out using the parchment paper overhang, and slicing on a cutting board.