I’m getting used to the gluten free diet. It’s not all that bad and there are plenty of gluten free alternatives (gluten free pizza crust, lettuce wrapped burger, quinoa pasta). Where it does become a bit difficult is with pastries and desserts. Most gluten free pastries I’ve tried taste a bit grainy and bland.
I decided to avoid gluten free desserts for awhile, but then I was faced with the monthly chocolate craving. Yikes! I am never satisfied with just a chocolate bar, so I figured it was time to attempt a chocolate cake or brownie.
After much research, I landed on one of my favorite and trusted bloggers, David Lebovitz. He has a gluten free brownie recipe that replaces the flour with chocolate powder & cornstarch. It is a slightly different recipe than my personal favorite chocolate brownie recipe, so I used my recipe (sans caramel) and just added the cornstarch. The result is a very rich chocolate fudge brownie BETTER than a flour based chocolate brownie.
1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/2 teaspoon sea salt
1. Preheat the oven to 350°. Lightly butter a 9-inch square metal cake pan.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally.
3. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the sugar, brown sugar, eggs, and vanilla.
4. Sift the cocoa powder and cornstarch in a small bowl, then stir into the chocolate mixture.
5. Beat the batter vigorously until smooth (probably about 2 minutes if you have a weak arm like me).
6. Pour the batter into the prepared pan and smooth the surface.
7. Sprinkle the salt evenly over the batter.
8. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter.
9. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour.
10. Lift the brownies from the pan. Cut the brownies into squares and serve at room temperature.