Chewy Gluten-Free Flourless Brownies
Go-to dessert for serving families and crowds. Being flourless makes them the perfect treat for those that are gluten sensitive.
Author: Kendra Boettner
Ingredients
- 6 tablespoon Unsalted Butter
- ¾ cups Granulated Sugar
- 8 ounces Semisweet Chocolate Chopped
- 2 Eggs Room Temperature
- 1 teaspoon Vanilla Extract
- 1 tablespoon Unsweetened Cocoa Powder
- 3 tablespoon Cornstarch
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees.
- Line an 8×8 or 9×9 inch square pan with foil (I prefer a metal one), then lightly spray or 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 beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then add vanilla.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then 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 over-bake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Nutrition
Calories: 2621kcalCarbohydrates: 295gProtein: 17gFat: 157gSaturated Fat: 94gPolyunsaturated Fat: 5gMonounsaturated Fat: 44gTrans Fat: 3gCholesterol: 196mgSodium: 125mgPotassium: 1410mgFiber: 20gSugar: 235gVitamin A: 2219IUVitamin C: 0.1mgCalcium: 176mgIron: 15mg
Tried this recipe?Let us know how it was!