Secret Ingredient Fudgy Gluten Free Brownies
Servings 24
Ingredients
- 2 cups semi-sweet chopped chocolate, or chips divided
- 3/4 cup unsalted butter
- 2 teaspoons espresso powder
- 1/4 cup Dutch process cocoa powder
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 4 eggs large
- 1 yolk
Instructions
- Preheat the oven to 400°F and grease a 13x9x2-inch pan with cooking spray. Line with parchment.
- In a small bowl, whisk 1/2 cup chopped chocolate with the cocoa powder, cornstarch and salt.
- Melt the remaining 1 1/2 cups chocolate, the butter and espresso powder in a large heatproof bowl over a pot of simmering water on the stovetop.
- Once melted, add the sugars and whisk to combine. Add the vanilla and whisk again.
- In a small bowl, whisk the eggs and yolk until well blended, at least 30 seconds, and then gently whisk them into the melted chocolate mixture.
- Gently fold the dry ingredients into the wet.
- Transfer the batter to the prepared pan and bake for 15 to 20 minutes until a tester comes out with a moist crumb or two, the top is crinkly and the edges are just starting to come away from the pan.
Notes
Be warned: these are a tad ooey-gooey - in the best way, of course. In other words, these are not the sturdiest of brownies, particularly those pieces cut from the middle; but they are some of the best in terms of flavor and texture, so I'm pretty sure you'll forgive me.