You won’t be able to tell these brownies are Gluten Free. The only thing anyone will say will be can I have another. These Cocoa Brownies are the best you’ll ever have!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12
Calories: 378 kcal
INGREDIENTS
- 10 tbsp unsalted butter (1 1/4 sticks)
- 1¼ cup sugar 250 gm
- ¾ cup plus 2 Tablespoons unsweetened cocoa powder105 gm
- ¼ teaspoon salt 1.5 gm
- ½ teaspoon pure vanilla extract 2.5 ml
- 2 cold large eggs
- ½ cup Gluten Free Flour blend or All purpose flour for non GF 60 gm, cup for cup
- ⅔ cup pecans or walnuts or nut free 100 gm, chopped
- ½ cup semi sweet chocolate chips* 75 gm
- ½ cup Milk Chocolate Chips 75 gm
- ½ Cup White Chocolate Chips 75 gm
INSTRUCTIONS
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Preheat your oven to 325 degrees and get a 9″ square baking pan.
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Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
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Combine the butter, sugar, cocoa and salt in a heat proof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
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Stir until the butter is melted and the mixture is smooth.
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Remove the bowl from the heat and allow to cool just a little bit.
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Add the vanilla and stir with a wooden spoon.
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Add the eggs one at a time, stirring vigorously after each one (I’m not too sure just how vigorously you can stir chocolate with a wooden spoon but give it a go).
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When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it , and then beat it vigorously for 40 strokes with your wooden spoon.
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Add the nuts and chocolate chips and spread evenly in your baking pan.
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Bake for 25-28 minutes or until a toothpick comes out slightly moist with batter. If you’re making regular non GF brownies check them at 22 minutes
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Let cool completely on a wire rack.
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After the they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
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Cut the brownies into squares and enjoy!!