Active Time: 15 Mins
Total Time: 40 Mins
Yield: Serves 16
No flour? No problem. The richest, fudgiest brownies you’ll ever bake don’t actually need it. The key to keeping these decadent one-pot brownies flour-free is cornstarch, and a combination of cocoa powder and melted chocolate give them their incredible chocolatey personality. The recipe calls for unsweetened natural cocoa; however, you can use Dutch processed if that’s what you have on hand (the flavor will be slightly different—but still delicious). With this flourless brownie base, you truly can’t go wrong—so while it’s not required, we highly encourage adding your favorite mix-ins. We found that peanut butter cups take these fantastically fudgy brownies over the top (in the best way).
Ingredients
- Nonstick cooking or baking spray
- 1/2 cup unsalted butter, cut into pieces (for faster melting)
- 3/4 cup semi-sweet chocolate chips (about 4.8 ounces)
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3/4 cup unsweetened natural cocoa
- 3large eggs, at room temperature
- 1 1/2 teaspoons vanilla
- 1/3 cup cornstarch
- 3/4 teaspoon kosher salt
Optional Mix-Ins and Additions
- Miniature peanut butter cups
- Chopped candy bar pieces
- Chopped, toasted nuts
- Flakey salt (such as Maldon), sprinkled over top of the unbaked brownies
How to Make It
Step 1
Preheat the oven to 350°F. Line an 8×8-inch baking pan with aluminum foil, allowing a 1-inch overhang; lightly spray the foil with nonstick spray. Set aside.
Step 2
Combine the butter and chocolate chips in a medium saucepan over low heat. Heat, stirring frequently, until butter and chocolate are melted and evenly combined. Turn off the heat; whisk in the sugars and cocoa powder until combined. Whisk in the eggs, one at a time, until incorporated. And finally, whisk in the cornstarch and salt. Stir in any additional mix-ins you like.
Step 3
Scrape the batter into the prepared pan and bake until top begins to crack and a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 30-35 minutes. Cool brownies completely in pan on a wire wrack. Use the aluminum foil overhang to lift the brownies from pan and transfer to a cutting board; cut into 16 squares.
Chef’s Notes
We tested this recipe using Ghirardelli Semi-Sweet Grand Chips with great success.
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