As we speak, I'm in Boston getting acquainted with my (I hope!) future stomping grounds.
But, I was feeling nice and didn't want to leave my poor readers alone, so I set up a special mid-week post for you guys!
And what better than brownies? You guys know it's one of my (many) weaknesses. But this time, they're gluten-free brownies. STOP! Before you go anywhere because you're turned off by the whole "GF" bit, don't. These brownies don't taste an ounce like the dry, crumbly, tasteless and lifeless gluten-free brownies you are familiar with. What's even better, I received the best compliment from my family (including my mom, the GF lady of the house): "You would never know they're gluten free."
That's right, folks. No gluten free flours (so tedious) or xanthan gum here. No weird oils, just good 'ol pantry staples: chocolate, butter (of course), sugar, eggs, cocoa powder, and… cornstarch! But just a little to hold the deal together. They're ooey and gooey, they're fudgy, they're just like real brownies. So what are you waiting for? Here's a mid-week perk-up from me to you!
David's gluten-free brownies
Adapted from David Lebovitz
6 TBSP unsalted butter, cut into pats
8 oz bittersweet or semisweet chocolate, chips or chopped
Pinch of salt
¾ cup sugar
2 large eggs, at room temp
1 TBSP unsweetened natural cocoa powder
3 TBSP cornstarch
1 cup walnuts, toasted and chopped (optional)
Line the inside of an 8 or 9-inch square baking pan with foil, so that two sides are also covered (to act as handles to lift the brownies out later). Lightly grease the foil using nonstick spray. Preheat the oven to 350F with rack in the middle.
In a medium saucepan over low heat, melt the butter, chocolate, and salt, stirring frequently, until smooth and combined.
In a small mixing bowl, sift together the cocoa powder and cornstarch. Whisk well to combine if necessary.
Remove the butter mixture from heat and stir in sugar, then the eggs, one at a time, whisking between additions. Add the chocolate mixture and whisk vigorously for about a minute, until the batter is no longer grainy.
Add the nuts if using. Scrape the batter into the prepared baking pan. Bake for about 25 minutes for a 9-inch square pan, or 30 minutes for an 8-inch square pan, or until the brownies feel just set in the center (don't over-bake!). Remove from oven and let cool completely before lifting the sides of the foil to remove brownies from pan and cutting them.