Jo and Sue: Flourless Brownies (Gluten Free)

I know at first glance these brownies might look a little thin. Trust me - they are just right.

These brownies are so decadent and rich and gooey that they don't need to be any fatter.

Plus... they don't have any flour so, there's that.

I'm not gluten free but we are often asked to bake for people who are gluten free and I wanted to come up with a recipe that would satisfy everyone. We all know that gluten free can sometimes mean weird texture. These absolutely do NOT have a weird texture. In fact, I'm pretty sure no one would guess that there isn't any flour in them.

So ooey gooey good.

Flourless Brownies (Gluten Free)

Ingredients

1/4 cup plus 2 Tbsp (6 Tbsp) butter

3/4 cup sugar

1 1/4 cup chocolate chips (or 8 oz chocolate, chopped)

2 eggs

1 tsp vanilla

1 Tbsp baking cocoa

3 Tbsp cornstarch

pinch salt

Decorations

icing sugar

chocolate dipped strawberries

Directions

Preheat oven to 350. Line an 8 X 8 or 9 X 9 inch pan with parchment paper and lightly spray with cooking spray. Set aside.

In a small saucepan over low heat, melt the butter and add in the sugar. Whisk together until sugar is incorporated. Add in the chocolate chips, stirring until smooth. Remove from the heat and beat for 2 minutes. Then beat in the eggs and the vanilla.

Using a sieve (or sifter), sift the cocoa powder and cornstarch and salt into the saucepan. Stir together and then beat vigorously for 1 to 2 minutes - batter will be smooth and shiny.

Pour the batter into the prepared pan and bake at 350 for 22 - 30 minutes. Brownies will be set in the center. Remove from oven and let cool completely in pan before removing and cutting.