Toothsome and tender, these GF brownies are too good to pass up.
Gluten-Free Fudgy Brownies
Chef Stephanie Banyas
1 tray brownies
45 minutes
25 minutes
American
Dessert
These gluten-free brownies are dense and rich, like a flourless chocolate cake.
Ingredients
- 12 oz (340g) bittersweet chocolate (60%), coarsely chopped
2/3 cup (150g) unsalted butter
- 4 large eggs at room temperature
- ¾ cup (150g) granulated sugar
½ cup packed (107g) light brown sugar
1 tsp pure vanilla extract
1 tsp kosher salt
½ cup (64g) cornstarch
½ cup (43g) Dutch-processed cocoa powder
¼ teaspoon baking powder
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9x13” Baking Pan
Mixing Bowls
Saucepan
Measuring Cup Set
Electric Hand Mixer
Wire Rack
Directions
Preheat your oven to 350°F. Line a 9x13” metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
Place chocolate and butter in a heatproof bowl (see Tools) set over a saucepan of barely-simmering water and stir until melted and smooth. You can also melt the chocolate in the microwave on 50%, stirring every 20 seconds.
Combine eggs with sugars in a large bowl and beat for 2 minutes using an electric hand mixer until pale, thick and fluffy. Mix in vanilla and salt. Add warm chocolate mixture and whisk. The mixture should tighten up, becoming thick and glossy.
Sift cornstarch, cocoa powder and baking powder into a separate small bowl and whisk to blend. Add to chocolate mixture. Stir until evenly blended.
Spread batter into prepared pan and smooth out the top. Bake for 20-22 minutes until a toothpick inserted into the center comes out with moist crumbs attached and the top is shiny, crinkly and puffed. It will sink as it cools.
Transfer pan to a wire rack and let cool completely in the pan before slicing. For even fudgier brownies, let them set overnight in the fridge before slicing.