Zutaten für Christina Marsigliese's Gluten Free Chocolate Velvet Brownies
- 12 ounces bittersweet chocolate (70% cocoa solids), chopped
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- Cornstarch
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Vanilla
- 2 large eggs
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Zubereitung von Christina Marsigliese's Gluten Free Chocolate Velvet Brownies
- Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) an 8x8 inch baking pan.
- Melt the butter and bittersweet chocolate together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients (gluten-free flour blend, cocoa powder, baking powder, and salt) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the melted chocolate mixture until everything is evenly incorporated.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake!
- Let the brownies cool completely in the pan before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
14g
Carbs
5g
