Gluten-Free Brownies

These are the best gluten free brownies I have had. They are very fudgy and have a rich, chocolatey taste. I used David Lebovitz’s recipe without modifications. The eggs in this recipe enhance the thickness of the brownie – after beating them into the mixture, the batter doubles in size. I have brought them to parties and picnics, and people cannot tell that they’re gluten-free! Also, it’s amazing that the only flour in this is a little bit of cornstarch. The chocolate and butter do the heavy-lifting.

Ingredients:

6 tablespoons (85g) butter or vegan butter, salted or unsalted
8 ounces (225g) semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs at room temperature
1 tablespoon unsweetened cocoa powder, regular or dutch process
3 tablespoons (30g) corn starch
Optional: 1/8 tsp of fine sea salt (if you use unsalted butter)

Notes:

I like to buy my chocolate from Trader Joe’s because it’s very affordable – the pound plus 72% cacao dark chocolate is a slightly better deal, but I like to get the 72% chocolate bars, which are thinner and smaller, so that I can break the chocolate into pieces with my hands before placing them into a glass bowl for melting.

I was using Miyoko’s butter for these brownies, but my local Whole Foods stopped carrying it (sad), so now I use Violife’s plant butter. Violife is great because it’s vegan and salted, so I don’t have to add any extra salt to the mixture.

I’ve found that dutch process cocoa really does make a difference in flavor – it has a smoother and less bitter flavor profile than regular cocoa. I like using the Guittard dutch process cocoa powder, which is available at Whole Foods.

You can check out David Lebovitz’s original recipe here. My photos are below.