Ian’s Favorite Gluten-free Brownies
Author: Denise Costello
Makes 16 large or 25 smaller brownies
- 8 Tbs (1 stick) unsalted butter
- ¾ cup birch sugar (or cane sugar)
- ¾ cup unsweetened cocoa powder (natural or Dutch-process)
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 2 cold large eggs
- 2.5 ounces almond flour (about ⅔ cup)
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, birch sugar, cocoa, and salt in a medium ovenproof bowl and set in
warmingoven. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in totest. Remove the bowl from the oven and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the almond flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Remember, with no gluten, it won’t get tough! Spread evenly in the lined pan.
emerges slightly moist with batter, 20 to 25 minutes -- err on the side of undercooked. Let cool completely on a rack. Bake until a toothpick plunged into the center
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares (the brownies will be a little gooey and stick to the knife).