Decadent Gluten-Free Double-Chocolate Brownies
Light yet deeply decadent double-chocolate brownies that happen to be gluten-free.
Servings: 24 brownies
Calories: 222kcal
Cost: $15
Ingredients
- 2 sticks unsalted butter
- 9 oz semisweet baking chocolate
- 2 1/4 cups white sugar
- 6 large eggs
- 1 tsp salt
- 1 tbsp potato starch
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Butter the sides of a 9x13 cake pan. Cut a sheet of parchment or wax paper to fit the bottom of the pan and place in the pan.
- In a double boiler or a bowl set over a pot of simmering water, add the butter and baking chocolate (reserve the chocolate chips for later). Stir occasionally with a whisk until melted, about 2-4 minutes. (This step could also be done in the microwave on low power; careful not to burn the chocolate or butter.)
- When the butter and chocolate have melted, transfer to the bowl of a stand mixer fitted with the whisk attachment and add the white sugar. Turn the mixer on low speed to combine thoroughly.
- Add one egg to the mixer and allow it to incorporate completely before adding the next egg. Repeat for remaining eggs.
- Add the salt and potato starch to the mixer and incorporate thoroughly.
- Stir in one cup of the chocolate chips and transfer the brownie batter to the cake pan. Sprinkle the remaining half cup of chocolate chips over the top of the batter, all the way to the edges.
- Bake at 350°F for 25-30 minutes, until a toothpick comes out almost clean and the brownies jiggle only slightly when you gently shake the pan.
- Remove the pan from the oven and let cool in the pan for about 30 minutes on top of a wire rack.
- Loosen the rim of the brownie sheet from the pan with a butter knife. Place a large cutting board or sheet pan bottom over the cake pan and flip the two over together. The brownie sheet should easily release from the pan. Lift the pan off and set aside. Peel off the parchment and discard.
- Flip the wire rack over and place on top of the brownie bottom, then flip all three (wire rack, brownie, and cutting board over together and remove the cutting board. You should end up with the brownies right side up on top of the cooling rack.
- Let cool fully at room temperature, then chill in the refrigerator for at least four hours or overnight to set completely. For the cleanest slices, use a long slicing knife or serrated bread knife, wiping the blade between slices. Serve chilled or room temperature.
Nutrition
Serving: 1brownie | Calories: 222kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 115mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg