Friday, September 28, 2012

Gluten Free Brownies

This recipe is from Martha Stewart. I’ve only adapted the ingredient list to be by weight since I don’t have dry measuring cups, and to use a double boiler, since I don’t have a microwave.


  • 85g (6 tablespoons) unsalted butter, cut into pieces, plus more for pan
  • 43g (1/3 cup) cornstarch (spooned and leveled)
  • 22g (1/4 cup) unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 340g (12 ounces) semisweet chocolate chips
  • 150g (3/4 cup) sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 100g (1 cup) chopped toasted pecan


  1. Preheat conventional oven to 175°C / 350°F degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a double-boiler, melt chocolate chips and butter, stirring regularly. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

  2. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Via Martha Stewart.

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