Ingredients
-
3
-
6
-
1
-
1/4
-
1/2
-
4
-
1/4
-
1/2
-
2
-
-
-
-
-
-
Directions
Christina Marsigliese’s Gluten-Free Chocolate Velvet Brownies, I was watching Steven & Chris on CBC today and Christina Marsigliese (www christinamarsigliese com) 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: christinamarsigliese com, I can’t believe these are flourless! Fudgy texture and great flavor and really easy to make Made for Spring 2013 PAC
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Steps
|
1
Done
|
Line an 8" Square Pan With Parchment, Leave a 2" Overhang at Each End, Butter Sides of Pan. |
|
2
Done
|
Melt Chocolate & Butter in a Double Boiler, or Microwave. |
|
3
Done
|
Stir in Sugar & Salt. |
|
4
Done
|
Let Cool For About 5 Minutes. |
|
5
Done
|
Sift Cornstarch, Cocoa & Baking Powder Together. |
|
6
Done
|
Stir Vanilla & Eggs, 1 at a Time, Into Cooled Chocolate Mixture, Until Well Combined. |
|
7
Done
|
Stir Dry Ingredients Into Chocolate Mixture, Till Smooth. |
|
8
Done
|
Pour Batter Into Pan. |
|
9
Done
|
Bake at 325 For Abut 25 Minutes. Brownies Shoudl Be Slightly Puffed, Shiny & Cracked. |
|
10
Done
|
Cool on Wire Rack. |
|
11
Done
|
Chill in Fridge at Least 1 Hour Before Cutting. |
|
12
Done
|
Dust With Icing/Powdered Sugar to Serve. |
