When it comes to holidays, Valentine’s Day is not a holiday that I tend to embrace. Before you’re quick to judge, let me say that it’s not because I’m unromantic or have had my expectations dashed. Honestly I love romance, really I do! I just think that holidays should mark a specific occasion, like the 4th of July, or Thanksgiving, or Easter. Chocolates, flowers, or telling someone you love them should (in my opinion) be marked by the heart, not a date on the calendar. That said, a recent survey estimated that 48 million pounds of chocolate are sold annually around Valentine’s Day. Clearly many of you love the holiday. Far be it for me to rain on the romance parade. So in honor of the upcoming holiday, and because several of you emailed me asking for this recipe, I am posting my recipe for double chocolate gluten free brownies. Take that Godiva!
You can cut them into squares, or if you are giving them to that someone special, use a heart cookie cutter. This is a reduced fat recipe. So if you do cut them into hearts, you don’t have to feel guilty about eating all the scraps yourself. These fudgy brownies are so delicious and so simple to make. Who knows, you might just find yourself pulling out the recipe next month, letting a little romance waft into your kitchen long after the chocolate boxes from “V Day” have been emptied.
Best Gluten Free Brownies
Makes one 8”pan
1/3 cup (6 tablespoons) unsalted butter
5 ounces dark chocolate (70%), chopped
2 large eggs plus 1 egg white
1 cup sugar
1/3 cup cocoa, unsweetened
1/3 cup cornstarch
½ tsp. salt
Preheat the oven to 350F and grease an 8” square pan.
In a bowl, combine the chocolate and butter. Melt the two in the microwave over medium heat, stirring frequently. Once melted, stir to combine. Set aside.
In a separate small bowl combine the cocoa, cornstarch and salt. Set that aside. In a large mixing bowl, whisk together the two eggs and one egg white. Add the vanilla and slowly add the sugar, whisking until well combined. Pour in the melted chocolate and whisk. Add the cocoa mixture and whisk until thoroughly combined. Pour into the prepared pan. Bake the brownies for about 25 minutes. Do not overbake. The brownies are done when a knife inserted into the center comes out with a few streaks and crumbs on it. Allow the brownies to cool before cutting. Store leftovers at room temperature for two days.