Food

Everyone one should have a great no-fail brownie recipe in their repertoire. Christina Marsigliese shared her chocolatey delicious recipe which just happens to be gluten-free!

Ingredients

3 oz bittersweet chocolate (minimum 70% cocoa solids), coarsely chopped
6 tbsp butter, at room temperature
1 cup granulated sugar
1/4 tsp salt
1/2 cup cornstarch
4 tsp Dutch-processed cocoa powder
1/4 tsp baking powder
1/2 tsp pure vanilla extract
2 large eggs, at room temperature

Preparation

1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang at each end and butter-exposed sides.

2. Place chocolate and butter in a large heatproof bowl set over a pot with 1/2-inch simmering water. Stir chocolate until completely melted, smooth and glossy. While warm, stir in sugar and salt. Let stand 3-5 minutes to cool slightly.

3. Meanwhile, sift together corn starch, cocoa powder and baking powder in a medium bowl. Stir to combine.

4. Add vanilla extract to slightly cooled chocolate mixture and stir to combine. Stir in eggs, one at a time, using a wooden spoon or rubber spatula until well incorporated. Add corn starch mixture and stir into chocolate mixture until blended and smooth. Pour batter into prepared pan and bake until slightly puffed, shiny and cracked at the surface, about 25 minutes. Transfer to a wire rack and let cool completely. Refrigerate at least one hour before cutting into squares.