Incredible gluten-free brownies with a flaky crust! You will deceive everyone into thinking they are gluten-free!
INGREDIENT
– 6 oz 170g dark chocolate (60% cocoa), coarsely chopped– ⅓ cup 75g unsalted butter– 2 large eggs at room temperature– ¾ cup 150g granulated sugar– ½ teaspoon pure vanilla extract– ¼ tsp salt– ¼ cup 32g cornstarch– ¼ cup 21g cocoa powder– ⅛ teaspoon baking powder
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INSTRUCTION
Heat the oven to 350°F. Put parchment paper on an 8x8 metal baking sheet with a 2-inch overhang on all sides.
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Step 1
Mix chocolate and butter in a heatproof basin over simmering water until smooth. In the microwave, melt chocolate on 50% and stir every 20 seconds.
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Step 2
Beat eggs and sugar with an electric hand mixer for 2 minutes in a large bowl until pale, thick, and fluffy. Add vanilla and salt. Blend in warm chocolate. The mixture should thicken and shimmer.
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Step 3
Combine cornstarch, cocoa powder, and baking powder in a small bowl. Add chocolate. Blend well. Smooth pan batter.
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Step 4
Bake for 20-22 minutes until a toothpick inserted into the center comes out with a few wet crumbs and the top is shiny, crinkly, and puffed. Cooling sinks it. Cool pan on wire rack before slicing. Refrigerate brownies overnight for fudgier slices.