I was on the search for a delicious brownie recipe that was gluten and dairy free. However, a strange thing happens when you start to search for gluten and dairy free desserts…people add weird ingredients to desserts that just do not belong there. When I was searching for a brownies recipe, I found a ton of recipes that used avocados and black beans as the main ingredient. I don’t want to bite into a black bean brownie, that just does not sound appetizing to me. I want a nice chewy, fudgy, and full of chocolaty tasting brownie. I’ll save the avocados for my guacamole. I finally found the perfect brownies to make which came out so perfect and hit the spot. I didn’t even have to use any healthy ingredients.
- 6 tbsp. DF unsalted butter
- ¾ c. granulated sugar
- 8 oz. semisweet chocolate, chopped (I used dairy free)
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 3 tbsp. cornstarch
- ¼ tsp. salt
1. Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil, then lightly spray or butter, set aside.
2. In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
3. Sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. Using a hand mixer, beat on a medium speed until the batter is smooth and shiny.
4. Pour the batter into the prepared pan and bake for 20-25 minutes or until the brownies are set in the center. **(I ended up having to bake mine for 40 minutes to firm and set so watch carefully and cook to your desired firmness) Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Recipe adapted from from lifemadesimplebakes.com