Fudgy Gluten-Free Brownies
Ingredients:
1 cup (170g) semisweet or dark chocolate chips
½ cup (115g) unsalted butter
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
⅓ cup (40g) cocoa powder (unsweetened)
½ cup (60g) almond flour
2 tbsp (15g) cornstarch (or arrowroot powder)
¼ tsp salt
Optional Add-ins:
½ cup (80g) chopped walnuts or pecans
Extra chocolate chunks for topping
Instructions:
Melt the chocolate chips and butter together in a saucepan over low heat or in the microwave in 30-second bursts, stirring until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs and vanilla extract, mixing until the batter is thick and glossy.
Sift in the cocoa powder, then add almond flour, cornstarch, and salt. Stir gently until everything is just combined and smooth. If using nuts or extra chocolate chunks, fold them in.
Pour the batter into a parchment-lined 8×8-inch (20×20 cm) pan and smooth the top.
Bake in a preheated oven at 175°C (350°F) for 22–28 minutes, or until the center is set but still soft. A toothpick inserted should come out with a few moist crumbs.
Let cool completely in the pan before slicing for the best fudgy texture.
TRESH CAKES
