Rich Fudgy Brownies
Rich! Fudgy! And…no flour required. Yes, gluten free friends may rejoice too since these are naturally gluten free. The lack of flour lends itself to the perfectly moist and fudgy texture you will find in these beauties! These rich fudgy brownies will wow even the most serious chocolate lovers! I like to chill my brownies prior to cutting. Then use a large, hot knife to make perfect cuts. These hold up really well in a lunchbox. To serve up on a platter, sprinkle heavily with powdered sugar.
Rich Fudgy Brownies
Ingredients
- 6 T. butter
- ¾ c. granulated sugar
- 8 oz. semisweet chocolate chopped (Ghirardelli bars work well of E. Guittard disks)
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1 T. unsweetened cocoa powder
- 3 T. cornstarch
- ¼ tsp. salt
Instructions
- Preheat oven to 350 degrees. Line an 8x8 pan with nonstick foil.
- In a small saucepan set over low heat, melt the butter, then add the sugar.
- Add the chopped chocolate and stir until smooth.
- Remove from the heat and add the eggs, one at a time.
- Add vanilla extract.
- Using a mesh sieve, sift the cocoa powder and cornstarch into the saucepan.
- Then add the salt.
- Stir together and beat the batter vigorously for 1-2 minutes in a mixer.
- Batter should be smooth and shiny.
- Pour into the pan and bake for 20-25 minutes or until the brownies are set in the center.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
- Recipe adapted from David Lebovitz