Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I was watching Steven & Chris on CBC today and Christina Marsigliese ( ) was on the show making these brownies. They look absolutely delicious, chewy, fudgy, and best of all for a gluten free recipe they use ingredients anyone would have in their pantry. I learned something new about chocolate while watching this episode as well. This recipe calls for bittersweet chocolate (70% cocoa solids), you can sub semisweet (54% cocoa solids), but should not go to an unsweetened chocolate. The chemistry of the recipe is dependant on the amount of cocoa butter in the chocolate, if you sub a chocolate with a much higher percentage of cocoa solids your recipe may not turn out. Make sure not to overbake these brownies. A toothpick inserted in the middle of the brownies should come out with some moist crumbs stuck to it. I have not made these yet, but do intend to try them myself. Source: Ingredients:
3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids) |
6 tablespoons butter |
1 cup sugar |
1/4 teaspoon salt |
1/2 cup cornstarch |
4 teaspoons cocoa powder |
1/4 teaspoon baking powder |
1/2 teaspoon vanilla |
2 eggs |
Directions:
1. Line an 8 square pan with parchment, leave a 2 overhang at each end, butter sides of pan.
2. Melt chocolate & butter in a double boiler, or microwave.
3. Stir in sugar & salt.
4. Let cool for about 5 minutes.
5. Sift cornstarch, cocoa & baking powder together.
6. Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
7. Stir dry ingredients into chocolate mixture, till smooth.
8. Pour batter into pan.
9. Bake at 325 for abut 25 minutes. Brownies shoudl be slightly puffed, shiny & cracked.
10. Cool on wire rack.
11. Chill in fridge at least 1 hour before cutting.
12. Dust with icing/powdered sugar to serve.
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