One of my friends was recently diagnosed with a gluten allergy, but I didn't want to let that keep me from bringing a home-baked treat when I visited. This is an easy gluten-free recipe, as it does not call for any special flours or techniques. Plus, the recipe yielded a rich, decadent brownie that any brownie lover would enjoy. I really liked these brownies, and you would not suspect that they are gluten free when you taste them. They are thick, fudgy, and the texture is fantastic.
GLUTEN-FREE FUDGE BROWNIES
Adapted slightly from David Lebovitz
6 tablespoons (85g) butter, unsalted
1/8 teaspoon salt
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder
3 tablespoons (30g) corn starch
1 cup (135g) pecans, toasted and coarsely chopped (optional)
1. 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. Preheat the oven to 350.
2. Melt the butter, salt, and chocolate in a medium
saucepan over very low heat on the stove top, stirring constantly until
smooth. Take caution not to burn the chocolate
3. Remove from heat and stir in the sugar, then the eggs, one at a time.
4. Sift together the cocoa powder and corn starch in a small bowl
then stir them into the chocolate mixture. Beat the batter vigorously
for at least one minute, until the batter is no longer grainy and nearly
smooth. It will pull away from the sides of the pan a bit. This step is critical to ensure that you do not end up with crumbly brownies.
5. Add the nuts, if using, then scrape the batter into the prepared pan.
6. Bake for 30 minutes, or until the brownies feel just set in
the center. Do not overbake. Remove from oven and let cool completely
before removing from the pan and slicing.
This post is linked to Sweets for a Saturday.