David Lebovitz's Gluten-Free Brownies
from David Lebovitz
6 tablespoons (85g) butter, salted or unsalted (add a pinch of salt if using unsalted)
8 ounces (225g) bittersweet or semisweet chocolate, chopped (can use a mix; half bitter, half milk)
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
optional: 1 cup (135g) nuts, toasted and coarsely chopped
1. Line the inside of an 8-inch (or 9-inch) square pan with foil so that it goes up the sides and forms handles. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).
2. Melt the butter and chocolate (and salt, if using) in a medium to heavy saucepan over very low heat on the stove top, stirring constantly until smooth. Remove from heat and stir in the sugar, then the eggs, one at a time.
3. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute (very important to do at least one minute!), until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit. Add the nuts, if using, then transfer the batter into the prepared pan.
4. Bake for 25-30 minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing. (Brownies will be very moist and fudgy inside.)
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