I’ve been soooo sick. I made it through the super bowl, but just barely and haven’t made it out of bed for much since! So sorry for my absence. My hunger started to come back yesterday and today I’m daydreaming of recipes…
Even while sick, I have been craving brownies all week. I can’t believe my recipe for brownies isn’t up on the site! So today you get no pictures, except for that brilliant one above, but these brownies are seriously delicious. Very fudgy and definitely remind me of the boxed kind. Perfectly simple and indulgent. Hope I feel up to making some this weekend!
Gluten Free Cocoa Brownies
adapted from: Smitten Kitchen
10 tablespoons unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
2 1/4 ounces unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1 ounce brown rice flour
1 ounce corn starch
1 ounce potato starch
Position a rack in the lower third of the oven and preheat the oven to 325°F. lightly grease the bottoms and sides of an 8×8 square glass pan. Line pan with parchment paper leaving overhang out on all edges to help remove the baked brownies later.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave on 30 second intervals until all is melted. Stir well to combine. It looksfairly gritty at this point, but will smooth out once the eggs and flour are added.
Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Spread evenly in the prepared pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 30-35 minutes. Let cool completely on a rack.
Go ahead and chill in the freezer to allow them to be cut more cleanly, if you’re into that sort of a thing.