Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies
photo by Outta Here
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 pan
- Serves:
- 16
ingredients
- 85.04 g bittersweet chocolate, coarsely chopped (70% cocoa solids)
- 88.74 ml butter
- 236.59 ml sugar
- 1.23 ml salt
- 118.29 ml cornstarch
- 19.71 ml cocoa powder
- 1.23 ml baking powder
- 2.46 ml vanilla
- 2 eggs
directions
- Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
- Melt chocolate & butter in a double boiler, or microwave.
- Stir in sugar & salt.
- Let cool for about 5 minutes.
- Sift cornstarch, cocoa & baking powder together.
- Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
- Stir dry ingredients into chocolate mixture, till smooth.
- Pour batter into pan.
- Bake at 325 for abut 25 minutes. Brownies shoudl be slightly puffed, shiny & cracked.
- Cool on wire rack.
- Chill in fridge at least 1 hour before cutting.
- Dust with icing/powdered sugar to serve.
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RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.