Gluten-Free Decadent Brownies

These brownies have a crunchy layer of chocolate on top and a rich, ooey-gooey interior. I made these last year for our Super Bowl party; and while they may not have helped the Broncos win, they sure made for some yummy munching.

Total Time

50min

4.5

2 Ratings

Author: Messy Kitchen Happy Belly

Servings:

Ingredients

•

1/3 cup

Unsalted Butter

•

1/4 cup

Unsweetened Cocoa Powder

•

1 tsp

Ground Cinnamon

•

1/2 tsp

Salt

•

2 cups

Semi-Sweet Chocolate Chips

•

3/4 cup

Granulated Sugar

•

1/2 Tbsp

Pure Vanilla Extract

•

Large Eggs

•

1/3 cup

Corn Starch

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C) and grease an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.

Whisk together Corn Starch (1/3 cup) , Unsweetened Cocoa Powder (1/4 cup) , Ground Cinnamon (1 tsp) and Salt (1/2 tsp) in a smaller mixing bowl and set aside.

In a large bowl, microwave Unsalted Butter (1/3 cup) and Semi-Sweet Chocolate Chips (2 cups) in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.

Stir in Granulated Sugar (3/4 cup) and Pure Vanilla Extract (1/2 Tbsp) to butter and chocolate mixture then stir in Large Eggs (3) , one at a time, until combined.

Add cornstarch mixture to wet ingredients and stir until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.

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. Serve and enjoy!

Nutrition Per Serving

CALORIES

401

FAT

22.2 g

PROTEIN

6.0 g

CARBS

53.0 g