I don’t know about you, but chocolate is a really necessary thing in my life. My Granny makes the best brownies in the world, hers are fudgy and dense and perfectly chocolatey. Whenever she comes to visit she brings a container of them; somehow they just taste better out of her oven, not ours.
Last week I had a craving for brownies, but I was so sick of the packaged gluten free kind from the store. I wanted warm brownies fresh out of the oven! And I especially wanted dense, fudgy brownies like my Granny’s. These brownies are actually best served cold in my opinion, but they are also great still warm.
Flourless Gluten Free Brownies
1 cup unsweetened cocoa powder
1 cup granulated sugar, plus extra for pan
1/4 cup + 1 tbsp butter, plus extra for the pan
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350 degrees F.
With a hand mixer, cream the butter and sugar together. Add the eggs, then the remaining ingredients. The batter will be really, really thick and really tempting to eat straight out of the bowl.
Take a stick of butter and peel the paper off of one of the ends. Rub the butter all around an 8×8 metal baking pan, covering all nooks and crannies. Then scoop about 1/4 cup sugar into the pan and, over a sink, tilt the pan around until the sugar coats all of the butter. Firmly pat the bottom of the pan (over the sink!) to remove any excess sugar.
Pour the batter into the pan and smooth it down with a spatula. Bake for 20-25 minutes. Brownies will be soft in the middle, let them sit on the counter for 20 minutes before serving. They are best served cold, though.
Be sure to put keep the brownies in the refrigerator once they are done to retain freshness, they really aren’t good if you keep them out on the counter.
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