Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies
- Reviews 1
Ready In: 30 mins
Serves: 16
Yields: 1 pan
Ingredients
- 3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids)
- 6 tablespoons butter
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cornstarch
- 4 teaspoons cocoa powder
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon 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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