i had to recover from the zucchini brownies…i just had to!
so, i made another gluten-free brownie recipe. zucchini not included. we had actually tried this one before, maybe about 6 weeks ago and loved it. i looked back and realized though that i hadn’t posted it. where was my head? since i am writing this post on the fly, i didn’t take pictures other than the one after they came out of the oven. i know, poor planning.
anyways, this recipe is not paleo friendly, but it is more tasty and still fits the gluten-free ticket! also, as a side note. mom, this would be a good dessert to make when we’re visiting. you, dad, and dave wouldn’t know it was gluten free. just don’t add any nuts or weird stuff (please).
8 oz. semi-sweet chocolate, chopped (i used chocolate chips)
3/4 c. sugar
2 large eggs
1 T. unsweetened cocoa powder
2 T. cornstarch
coat an 8×8 baking dish using non-stick cooking spray. preheat oven to 350 degrees F.
in a medium saucepan, melt the butter and chocolate over low heat, stirring constantly until smooth and well combined. add the sugar and mix well. add eggs, one at a time and stir.
in a small bowl, sift cocoa powder and cornstarch together. add the cornstarch to butter/chocolate mixture and mix vigorously for one minute until the batter is smooth and no longer grainy.
scrap the batter into the prepared baking pan. bake for 30 minutes.
these brownies are moist, very chocolaty and delicious. we will enjoy them as our after-dinner sweet tooth satisfaction! i think for now, i’ve found my go-to gf brownie recipe. win!