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You are here: Home / Dessert / Rich Fudgy Brownies

Rich Fudgy Brownies

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 6, 2014 by Hugs & Cookies xoxo 5 Comments

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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 Rich Fudgy Brownies Rich Fudgy Brownies

Rich Fudgy Brownies

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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

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Filed Under: Brownies, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jill says

    October 8, 2014 at 8:30 pm

    I was told that Ghirardelli isn’t GF of a site that’s rep. From there said this. Have they changed recently?

    Reply
    • danielle says

      October 8, 2014 at 8:34 pm

      I found this for you: Ghirardelli currently offers one product which contains a gluten ingredient: Our Milk Hazelnut Crisp Squares, containing barley malt as an ingredient. As a result, the line on which our chocolate bars and Squares are produced, share a common line with barley gluten.

      “The chocolate chips (60% Bittersweet, Semi-Sweet, and Milk Chocolate) line and powder line (hot chocolates and baking cocoas) will remain free of gluten ingredients.

      Reply
  2. Kelly says

    February 15, 2015 at 10:08 am

    These are to die for!! Omg amazing!!! Didn’t feel like breaking out the mixer so just did it all by hand in the pot! Never have I been disappointed by any of your recipes!! 🙂

    Reply
    • Hugs & Cookies xoxo says

      February 15, 2015 at 7:07 pm

      That’s fabulous!!!! Yay!!!!

      Reply

Trackbacks

  1. Foodies Network » Rich Fudgy Brownies says:
    October 7, 2014 at 11:26 am

    […] Rich Fudgy Brownies […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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