Gluten-free brownies don’t have to taste gluten-free. This recipe makes two rich and fudgy brownies that taste so sinful you’ll be thankful there were only two.
I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.
Two years ago: Strawberry Fruit Dip
Three years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter
GLUTEN-FREE BROWNIE FOR ONE
1/2 Tbsp cornstarch
1 Tbsp unsweetened cocoa powder
1 Tbsp unsalted butter, cut into four pieces
2 oz. (1/4 cup) semisweet chocolate chips
2 Tbsp sugar
1/4 tsp vanilla extract
2 Tbsp lightly beaten egg
2 Tbsp chopped walnuts, optional
- Preheat oven to 350 degrees. Lightly grease a 5×3-inch mini loaf pan and line with parchment paper, leaving a 2-inch overhang. Lightly grease the parchment paper.
- In a small bowl, whisk together cornstarch, cocoa, and salt.
- In a small microwave-safe bowl, microwave butter and chocolate in 15-second increments, stirring each time, until melted and smooth, about 1 minute. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
- Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in walnuts, if using.
- Spread the batter into prepared pan and smooth top.
- Bake 15-20 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool completely.
- Using parchment overhang, lift brownies from pan. Cut into 2 squares and serve.
Source: Adapted from my Gluten-Free Buckeye Brownies.
These look amazing!! I love the small serving size as well. :D
These look amazing! Love how fudgy they are!
I kind of think GF brownies are the best. They are much more fudgy. Love it!
YESSSSSSHHHHH!! I feel like GF chocolatey things are always like….SO delicious!!!! Love how fudgy these brownies look!