Flourless Gluten-Free Brownies
Ingredients
Scale
- 6 tbsp. unsalted butter
- ¾ c. granulated sugar
- 8 oz. semisweet chocolate chips
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 3 tbsp. cornstarch
- ¼ tsp. salt
Instructions
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil , then lightly butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar.
- Once the sugar is incorporated, add the chopped chocolate, stirring until smooth.
- Remove from the heat and add vanilla and eggs.
- Sift the cocoa powder and cornstarch into the saucepan (or gently shake off of a spoon stirring between each small addition).
- Add the salt.
- Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed.
- Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to overbake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
- Enjoy!